Best 6 Chipotle Chickpea Tacos Recipe By Tasty Recipes

CHIPOTLE CHICKPEA TACOS

Steps:

• Heat nonstick skillet over medium to medium-high heat.
• While the pan is heating, drain and rinse chickpeas.
• Once the pan is ready, add chickpeas and cook for about a minute.
• Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
• Divide the chickpeas between 6 tacos, top as desired and serve. My favorite is just guacamole and cilantro.

CHICKEN TACOS WITH CHIPOTLE

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CHIPOTLE CHICKPEA TACOS (EASY & VEGAN)

Steps:

• Heat up the avocado oil over medium-high heat in a pan or skillet.
• Add the chopped red onion and cook for about 5-7 minutes, or until soft.
• While the onions are cooking, mix together the chipotle chili powder, smoked paprika, cumin, salt, and pepper.
• Add the drained chickpeas to the pan and mix into the onions.
• Pour the chipotle seasoning into the pan and mix until the chickpeas are evenly coated.
• Whisk together the minced garlic, tomato sauce, and apple cider vinegar.
• Pour into the pan and stir.
• Cook for another 2-3 minutes, or until the sauce slightly thickens.
• Lower the heat and keep warm until ready to serve.
• While the chickpeas are cooking, heat up the tortillas directly on a gas burner or in a pan.
• Layer each tortilla with fresh cilantro leaves, chipotle chickpeas, sliced radishes, vegan crumbled cheese, and a squeeze of fresh lime juice.
• Serve and enjoy!

CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY

Steps:

• Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
• Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

CHIPOTLE GROUND BEEF TACOS

Steps:

• Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.

CHICKPEA & CHIPOTLE TOSTADAS

Steps:

• Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.