Download Stashcook Now. Get the best meal planning app for your family.

Chickpea Tinga Tacos with Monterey Jack Cheese, Poblano Pepper & Lime Crema Recipe

Name: Chickpea Tinga Tacos with Monterey Jack Cheese, Poblano Pepper & Lime Crema
Total time: 30 min
Yield: 2
Ingredients: 13.4 ounce Chickpeas; 1 unit Shallot; 1 unit Poblano Pepper; 1 unit Roma Tomato; 1 unit Lime; 5 teaspoon White Wine Vinegar; 2 tablespoon Southwest Spice Blend; 1.5 ounce Tomato Paste; 1 unit Veggie Stock Concentrate; 6 unit Flour Tortillas; 4 tablespoon Sour Cream; ½ cup Monterey Jack Cheese; 1 teaspoon Sugar; 4 teaspoon Olive Oil; Salt; Pepper

HelloFresh

Our chefs took a traditional meat-based taco recipe and turned it into something that’s completely veg-friendly and just as satisfying. It uses chickpeas as the main protein, and they become all the more hearty when simmered in a warmly spiced tomato sauce. They’re joined by add-ins and toppings like poblano pepper, pickled shallot, and Monterey Jack cheese, making them a winner on Meatless Monday or any other night of the week.

Ingredients

13.4 ounce Chickpeas

1 unit Shallot

1 unit Poblano Pepper

1 unit Roma Tomato

1 unit Lime

5 teaspoon White Wine Vinegar

2 tablespoon Southwest Spice Blend

1.5 ounce Tomato Paste

1 unit Veggie Stock Concentrate

6 unit Flour Tortillas

4 tablespoon Sour Cream

½ cup Monterey Jack Cheese

1 teaspoon Sugar

4 teaspoon Olive Oil

Salt

Pepper

Method

Wash and dry all produce. Drain

and rinse chickpeas. Halve, peel, and

very thinly slice shallot. Core, deseed,

and finely chop poblano. Dice tomato.

Quarter lime.

In a medium bowl, combine

vinegar, half the shallot, 1 tsp sugar (2

tsp for 4 servings), a pinch of salt, and

1 TBSP water until sugar and salt are

mostly dissolved. Set aside to pickle,

stirring occasionally, until ready to serve.

Pat chickpeas dry with paper

towels; season with salt, pepper, and

half the Southwest Spice (you’ll use the

rest later). Heat a large drizzle of olive

oil in a large pan over medium-high

heat. Add chickpeas and cook, stirring

occasionally, until lightly browned

and crisped, 4-5 minutes. Transfer to a

second medium bowl.

Heat another large drizzle of olive

oil in same pan over medium-high heat.

Add poblano and remaining shallot;

season with salt and pepper. Cook,

stirring, until softened, 3-4 minutes.

Return chickpeas to pan and stir in

tomato paste, stock concentrate,

remaining Southwest Spice, and ¼

cup water (½ cup for 4 servings). Cook,

stirring, until chickpeas are coated in a

thick sauce, 2-3 minutes.

Wrap tortillas in damp paper towels

and microwave until warm and pliable,

30 seconds. In a small bowl, combine

sour cream and a squeeze of lime

juice. Season with salt and pepper. Stir

in water 1 tsp at a time until mixture

reaches a drizzling consistency.

Divide filling between tortillas. Top

with tomato, Monterey Jack, crema, and

as much pickled shallot as you like. Serve

with remaining lime wedges on the side.

The simple meal planning app

Social

Email:

hello@stashcook.com