If you look around the blogosphere, there are plenty of interesting non-meat options for making tacos. Really, you can put just about anything in a corn tortilla and call it a taco! But these from Vegan Richa really intrigued me.
Vegan Richa made quesadillas with them but the idea of walnut chick pea fillings for tacos sounded like a winner. Yes, yes it was! Simple, fast, delicious. Can you beat that? Never!
If you don't have ancho chili powder, use some sweet paprika and a little cayenne, but not too much unless you really like heat!
(makes 6-8 tacos)
1 cup chick peas, cooked, mashed with a fork
1 teaspoon ancho chili powder
1 teaspoon ground garlic
1 teaspoons ground dried onion
2 teaspoons Mexican oregano or regular oregano
1/2 teaspoon salt
2 large sun-dried tomatoes in oil, minced
1 teaspoon ancho chili powder
1 teaspoon ground garlic
1 teaspoons ground dried onion
2 teaspoons Mexican oregano or regular oregano
1/2 teaspoon salt
2 large sun-dried tomatoes in oil, minced
oil for frying
corn tortillas
garnishes: cheese, cilantro, avocado, pickled jalapeno
In a food processor, pulse all the ingredients until they are coarsely mixed, but not pureed. Add oil to a hot pan and fry until browned and warmed through. Serve in tortillas with diced pickled jalapenos, cheese, salsa, avocado, and cilantro.
Hugs!
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