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Al Pastor Chickpea Tacos Recipe

Name: Al Pastor Chickpea Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 (20-oz.) can pineapple chunks (in 100% pineapple juice); 1 to 2 chipotle peppers in adobo ((1 for medium heat, 2 for hot)); 1/4 cup apple cider vinegar; 2 to 3 garlic cloves; 1 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 1 tsp. paprika; 1 tsp. dried oregano; 1 tsp. kosher salt, divided; 3 Tbsp. olive oil, divided; 8 oz. cremini (baby bella) mushrooms, quartered; 1/2 red onion, roughly chopped ((use remaining half for garnish, if desired)); 1 (15-oz.) can chickpeas (drained, rinsed, and patted dry); 8 corn tortillas, warmed/toasted; Fresh cilantro, queso fresco (or avocado if making vegan), and lime juice for garnish

Dishing Out Health

Al Pastor Chickpea Tacos feature a bright and bold pineapple chili sauce tossed with mushrooms, chickpeas, and onion. The most flavorful vegan tacos, even the most devout carnivores will love this 30 minute recipe.

Ingredients

1 (20-oz.) can pineapple chunks (in 100% pineapple juice)

1 to 2 chipotle peppers in adobo ((1 for medium heat, 2 for hot))

1/4 cup apple cider vinegar

2 to 3 garlic cloves

1 Tbsp. chili powder

1 1/2 tsp. ground cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, divided

3 Tbsp. olive oil, divided

8 oz. cremini (baby bella) mushrooms, quartered

1/2 red onion, roughly chopped ((use remaining half for garnish, if desired))

1 (15-oz.) can chickpeas (drained, rinsed, and patted dry)

8 corn tortillas, warmed/toasted

Fresh cilantro, queso fresco (or avocado if making vegan), and lime juice for garnish

Method

Place a strainer inside a medium bowl. Drain pineapple chunks into strainer, letting the juice collect in the bowl. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, oregano, and 1/2 tsp. salt; blend mixture until completely smooth. Set aside.

Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and red onion; cook until softened, about 6 minutes. Add chickpeas and remaining 1 Tbsp. oil; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp. Season mixture with remaining 1/2 tsp. salt.

Pour Al Pastor sauce into skillet, and toss with chickpeas and veggies. Cook for 2 to 3 minutes, until the sauce slightly thickens. Remove from heat.

Divide chickpea mixture evenly into 8 warmed tortillas. If desired, finely chop remaining half of red onion to use as topping. Garnish with fresh cilantro, queso fresco (or avocado), and a spritz of fresh lime juice.

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