Smoky Chickpea Tacos with Charred Corn & Avocado Salsa

Smoky Chickpea Tacos with Charred Corn & Avocado Salsa

Ready in 35 minutes • Serves 2
This dish most recently appeared in Bargain Box (4 Nights For 2) on Sunday, April 24, 2022.
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These chickpea tacos are the perfect way to satisfy your Mexican food craving. The chickpea takes on all the flavours of the smoky Mexican spices, tucked inside a warm tortilla with charred corn, avocado, tomato salsa and finally, a dollop of sour cream to top it all off.

Ingredients

Chickpeas

  • 1/4 cup water
  • 25g tomato paste
  • 1 pack smoky Mexican spices
  • 1 drizzle of oil
  • 1 garlic clove, minced
  • 1/2 red onion, thinly sliced
  • 1 can chickpeas, drained & rinsed

Salsa

  • 1 tsp vinegar
  • 1/2 avocado, diced
  • 1 XX capsicum XX, diced
  • 1 tomato, diced
  • 150g XX frozen corn XX
  • 1 drizzle of oil
  • 1/2 red onion, thinly sliced

To Serve

  • 1 pinch of chilli flakes, optional
  • 2 Tbsp sour cream
  • 1 pack tortillas
  • 50g Colby cheese, grated

Steps

  1. Preheat oven to 200°C (or 180°C fan bake), if using to warm tortillas.
  2. Drain and rinse chickpeas. Thinly slice onion, set half aside for salsa. Mince garlic. Heat oil in a large fry-pan on medium-high heat. Cook garlic and onion for about 1 minute, until browned. Add chickpeas, smoky Mexican spices, tomato paste and cook for about 2-3 minutes, until fragrant. Add water measure and simmer for about 2-3 minutes, until thickened.
  3. Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened (add a splash of water if it is too dry). Season to taste with salt and pepper.
  4. Heat oil in a second medium fry-pan on high heat and cook corn for about 4-5 minutes, until charred. Set aside to cool. Meanwhile, dice tomato, capsicum and avocado. In a medium bowl, toss all salsa ingredients with vinegar and season to taste with salt and pepper.
  5. Grate cheese. Wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap tortillas in foil and heat in oven for about 12-15 minutes, until warmed through.
  6. Tortillas filled with chickpeas, salsa, cheese and sour cream. Sprinkle over chilli flakes, if using.

Nutritional Information

Energy 3072 kj
734 kcal
Protein 26.5g
Carbohydrate 75.7g
Fat 32.0g