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Spicy Chickpea Tacos with Avocado Salsa & Cotija Cheese Recipe

Name: Spicy Chickpea Tacos with Avocado Salsa & Cotija Cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 x (15 oz) cans chickpeas; 1 large bunch cilantro; 1 x (4 oz) pkg crumbled Cotija cheese; 2 ripe avocados; 1 red bell pepper; 1 lime; 1 large red onion; 8 large flour tortillas; 1/4 tsp black pepper; 1/2 tsp chili powder; 1/4 tsp salt; 2 tbsp olive oil; 1/4 tsp cumin

Stashcook

These tacos are filled with spicy chickpeas and topped with a fresh avocado salsa and crumbled Cotija cheese. They are wrapped in warm flour tortillas. It's a yummy meal that's easy to make!

Ingredients

2 x (15 oz) cans chickpeas

1 large bunch cilantro

1 x (4 oz) pkg crumbled Cotija cheese

2 ripe avocados

1 red bell pepper

1 lime

1 large red onion

8 large flour tortillas

1/4 tsp black pepper

1/2 tsp chili powder

1/4 tsp salt

2 tbsp olive oil

1/4 tsp cumin

Method

Wash and dry all fresh produce.

Drain and rinse the chickpeas; set aside to drain further.

Dice the avocados and red bell pepper, and transfer to a medium bowl to make the salsa.

Finely chop the cilantro and add half to the salsa bowl.

Juice the lime and add to the salsa bowl along with salt and pepper; toss to combine.

Preheat a skillet over medium heat with olive oil.

Dice the red onion and add half to the skillet; cook until softened, about 3-4 minutes.

Add the chickpeas to the skillet and season with chili powder, cumin, salt, and pepper; cook until heated through, about 5 minutes.

Warm the flour tortillas in the microwave or on a skillet until they are soft and pliable.

To assemble the tacos, divide the chickpea mixture among the tortillas, top with avocado salsa, and sprinkle with Cotija cheese and remaining cilantro.

Serve immediately and enjoy!

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