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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Southwest Spice Blend
Vegetable Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Drain and rinse chickpeas. Halve, peel, and very thinly slice shallot. Core, deseed, and finely chop poblano. Dice tomato. Quarter lime.
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 salt, pepper, and half the Southwest Spice (you’ll use the rest later). 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.
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 filling between tortillas. Top with tomato, Monterey Jack, crema, and as much pickled shallot as you like. Serve with remaining lime wedges on the side.