Spicy Chickpea Veggie Tacos
There is so much Siete product in this post it may look like it’s sponsored, but rest assured, they have no idea who I am. This recipe is where mix-and-match really kicks in! Knowing I already had tortillas in the freezer, I put my grocery list together thinking about what could work with that. I always love tacos but feel there aren’t that many great vegetarian options that aren’t faux meat or large strips of bell pepper. (Side note: I’m not vegetarian but I don’t like preparing meat at home.) To mimic the weight of taco meat, I chopped up yellow bell pepper, zucchini, and something I’d already used and had prepped in the fridge…chickpeas.
Top to bottom, this whole meal took about 20 minutes to put together. I was shocked at how good it was. The Siete taco seasoning is the real lifesaver in this dish.
Ingredients
1/2 yellow bell pepper, diced
1 zucchini, diced
1 C chickpeas, roughly chopped
1/2 packet Siete Mild taco seasoning
bean dip or refried beans
romaine for topping
salsa for topping
2-4 tortillas, depending on how many you’re feeding and how hungry you are
How To
add zucchini and pepper to a pan over medium heat; add salt
once zucchini and pepper are slightly translucent, add chickpeas to the pan to heat
prepare taco seasoning according to packet
add seasoning to the veggie and chickpea mixture and stir frequently
while that’s cooking, heat tortillas on griddle or pan
spread bean dip or refried beans on heated tortillas
remove veggie and chickpea mixture from heat
assemble your tacos!
Not only was this meal delicious, but it also supplied me with enough leftovers for lunch two days later and another mix-and-match moment. I repurposed the leftover veggie and chickpea mixture for a Chipotle-style bowl at home using the cooked rice from the beginning of the week and the stored, cleaned romaine also from the beginning of the week. Assemble in a bowl, top with cheese, heat in the microwave, and top with avocado. Ridiculously easy!
Ciao for now,
Kailey