Chickpea Tinga Tacos
with Monterey Jack Cheese, Poblano Pepper & Lime Crema
- Milk
- Wheat
- Soy
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
unit
Veggie Stock Concentrate
1 unit
Chickpeas
1 unit
Tomato Paste
4 tablespoon
Sour Cream
5 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
½ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 tablespoon
Southwest Spice Blend
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and very thinly slice shallot. Drain and rinse chickpeas. Core, deseed, and finely chop poblano. Quarter lime. Dice tomato.
• 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 half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. • 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 more.
While filling cooks, 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 tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack, crema, and as much pickled shallot (draining first) as you like. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful blend of spices and veggies, though some found it bland or overly tomato-heavy.
- Ease of prep: Quick and simple to make, with several praising it as an easy weeknight meal 🍲.
- Suggestions: Consider adding cilantro, avocado, or slaw for freshness; roast chickpeas for better texture.
- Leftovers: Reheats well for some; others found it didn't keep as nicely the next day.
- Texture: Some enjoyed the chickpea texture, while others found it mushy or dry; crisp them up more.
- Vegetarian appeal: Many meat-eaters were pleasantly surprised by this satisfying meatless option 🌶️.
