Buffalo Chickpea Soft Tacos with QUACAMOLE
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,043.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 10.2 g
- Protein: 10.5 g
View full nutritional breakdown of Buffalo Chickpea Soft Tacos with QUACAMOLE calories by ingredient
Introduction
From http://www.olivesfordinner.com. I didn't have Chickpeas and we decided to just have Quac with it. You still need to add your tortillas, fresh onions, radishes, peppers, cilantro or parsley From http://www.olivesfordinner.com. I didn't have Chickpeas and we decided to just have Quac with it. You still need to add your tortillas, fresh onions, radishes, peppers, cilantro or parsleyNumber of Servings: 6
Ingredients
-
The original recipe:
INGREDIENTS
for the filling
1 can chickpeas (15 oz.), rinsed
1/4 cup sriracha
1 TB Earth Balance
small onion, chopped
1 TB toasted sesame oil
1 TB minced garlic
1/2 cup vegetable broth
for the avocado sour cream
1 ripe avocado
1/4 cup Tofutti sour cream
1 TB rice vinegar
salt, to taste
for serving
torillas
flat leaf parsley, chopped
spring onions, chopped
thai chilis, chopped (optional)
Directions
METHOD
Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.
To make the avocado sour cream, mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.
When ready to serve, place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn't touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.
Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user DLWIESNER.
Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.
To make the avocado sour cream, mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.
When ready to serve, place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn't touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.
Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user DLWIESNER.