I’m making a big effort this year to make more meatless meals. Alex and I eat at least one meatless meal per week, usually on Monday. Now, when I cook dinner, I like to make enough for both of us to have leftovers for at least lunch the next day. Its a must to make life easier during the week. Back when Alex and I moved in together, he would always “complain” about our meatless Monday meals, especially at work. So much so, that his coworkers actually thought I was vegetarian. There is nothing wrong with being vegetarian but I like my animal meats. Over the summer, his coworker had a group of the boys and a few of us girlfriends over for a barbecue and was so confused as to why I chose a turkey burger that night. Now they poke fun at our meatless Monday meals. But that is okay with me. I love the experimenting I get to have in the kitchen to create healthy, fun, and vegetarian meals that Alex will, hopefully, like to eat.
These chickpea tacos were one of my favorite new meals so far this year. They were easy to make, came together in no time. A perfect weeknight meal, especially after coming home from the gym starving! If you don’t love spicy foods then cut back on the cayenne pepper. These have quite the kick but it’s cooled off by delicious guacamole. If you haven’t tried the Trader joe’s reduced guilt guac I highly recommend it! It has a wonderful tangy taste and is indulgent without breaking the calorie/fat bank.
Spicy Chickpea and Black Bean Tacos (serves 6, each serving is two hard shell tacos)
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 Tbsp olive oil
- 1 clove garlic
- 1/2 yellow onion, minced
- juice of 1/2 lime
- 2 tsp chili powder
- 1.5 tsp paprika
- 1.5 tsp cumin
- 1 tsp cayenne pepper
- 1/2 C water
- Shredded cheese. I used a taco blend we had in the fridge
- Package hard shell tacos
- Reduced Guilt Guacamole (or homemade or other store bought. it is up to you)
1. Heat oil in a medium skillet pan
2. Add garlic and onion to pan, saute until translucent and soft. About 5-7 minutes
3. Add in chickpeas, black beans, spices and water. Stir well and let cook/simmer for 7-10 minutes. Add more water as needed to keep things moist
4. While everything is simmering together warm your taco shells in the oven per package directions
5. To assemble fill the shells about halfway with the black bean and chickpea mixture, then sprinkle on some cheese, and finally your guacamole. Serve with some salad or your favorite taco sides.
What is your favorite meatless meal?