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Spicy Chick Pea Tacos

Bloggers Adam and Joanne Gallagher from Inspired Taste make delicious and meatless tacos filled with spicy chick peas, fresh arugula and sour cream.

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  • prep time 10 min
  • total time 40 min
  • ingredients 9
  • servings 5
 

Ingredients

2
cans (15 oz each) chick peas, drained, rinsed
2
tablespoons butter, melted
1
teaspoon sweet (Hungarian) paprika
1
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
10
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1/4
cup sour cream
1
cup baby arugula

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line baking sheet with sides with foil or cooking parchment paper.
  • 2 Dry chick peas by rolling on paper towel or clean kitchen towel. In medium bowl, toss chick peas with melted butter, sweet paprika, cumin, red pepper and salt.
  • 3 Arrange chick peas in single layer on baking sheet. Bake 18 to 20 minutes or until golden brown, tossing once during baking.
  • 4 Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
  • 5 Fill each tortilla with chick peas, sour cream and arugula.
  • 1 Heat oven to 400°F. Line baking sheet with sides with foil or cooking parchment paper.
  • 2 Dry chick peas by rolling on paper towel or clean kitchen towel. In medium bowl, toss chick peas with melted butter, sweet paprika, cumin, red pepper and salt.
  • 3 Arrange chick peas in single layer on baking sheet. Bake 18 to 20 minutes or until golden brown, tossing once during baking.
  • 4 Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
  • 5 Fill each tortilla with chick peas, sour cream and arugula.

EXPERT TIPS

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Expert Tips

Try Greek yogurt instead of sour cream for a Mediterranean taco.

Ground red pepper can be quite spicy. For children or those who do not enjoy spicy food, eliminate red pepper from the recipe.

Nutritional information

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