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- Recipes
Chick(pea) Street Taco's
A perfectly textured, well balanced taco filling of mashed chick peas with Southwest spiced bulgur served with crunchy purple cabbage, avocado, shredded cheese over a soft corn tortilla create a flavorful vegetarian, healthy "Street Taco".
Servings: about 8 tacos
Prep Time: 15 min.
Cook Time: 15 min.
Ready In: 35 min.
Ingredients
For the Bulgur and Chick Pea Mixture:
- ¾ C Bulgur
- 1 C Water
- ½ tsp Sea Salt
- ½ tsp Granulated Garlic
- ½ tsp Dark Chili Powder
- 1 Bunch Green Onions, cleaned and chopped
- 2 Garlic Cloves, finely chopped
- 1 Red Belle Pepper, cleaned and diced
- 2 tsp Olive Oil
- 1 TBL Dark Chili Powder
- 1TBL Ground Cumin
- Dash of Sea Salt
- 1 can Chick Peas (or Garbanzo Beans), drained and rinsed
For the tacos:
- 6" Soft Corn Tortillas (About 8-10)
- Bulgur and Chick Pea Mixture
- Shredded Lowfat cheddar cheese
- Salsa
- Purple Cabbage, shredded
- Avocado Slices
- Fat Free Greek Plain Yogurt (Optional)
Instructions
Making the mixture:
1. Combine Bulgur, water, sea salt, granulated garlic, & dark chili powder in small sauce pan, over med-high heat. Bring to a boil, cover, and remove from heat; set aside.
2. Heat sauté pan to medium heat. Add green onions & garlic, sauté until light brown, about 2-3 minutes. Add red belle peppers and olive oil; sauté until soft, about 4 minutes.
3. Add dark chili powder, ground cumin and dash of salt; toss a couple of times to coat and remove from heat.
4. Add Chick Peas to pepper & onion mixture in pan. Mash and mix the beans with a fork into the pepper and onion mixture.
5.Combine the Bulgur and Chick(pea) Mixture together, mix well
Building the tacos:
1. Heat a soft corn tortilla on a plate with a moistened paper towel lay over the tortilla, for 20 seconds.
2. Scoop a heaping ¼ C of Chick(pea) Mixture onto tortilla, top with cheese, salsa, purple cabbage, and avocado slices. Add a dollop of yogurt on top if you'd like.
3. Lightly fold and enjoy!
