Description
Easy Chickpea Black Bean Tacos with crispy seasoned chickpeas, tender black beans, fresh toppings, and creamy avocado sauce. Ready in 20 minutes for the perfect plant-based Taco Tuesday!
Ingredients
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 can (15 oz) black beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
8–10 small flour or corn tortillas
1 cup shredded lettuce or cabbage
1 cup diced tomatoes
1 ripe avocado, sliced
½ cup diced red onion
½ cup fresh cilantro, chopped
Lime wedges for serving
For Avocado Sauce: 1 avocado, ¼ cup Greek yogurt, 2 tbsp lime juice, 1 garlic clove, 2 tbsp water, salt
Instructions
1. Drain and rinse chickpeas thoroughly, then pat completely dry with paper towels.
2. Drain and rinse black beans separately and set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Add dried chickpeas in a single layer and cook undisturbed for 3-4 minutes until golden.
5. Shake pan and continue cooking for another 3-4 minutes until chickpeas are crispy and browned.
6. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne to chickpeas.
7. Stir constantly for 30 seconds until fragrant and spices coat the chickpeas evenly.
8. Add black beans and 2 tablespoons water to the skillet and stir gently to combine.
9. Cook for 3-4 minutes until beans are heated through and mixture is slightly saucy.
10. Season with salt and black pepper to taste.
11. Warm tortillas by wrapping in damp paper towel and microwaving 30 seconds, or heat in dry skillet.
12. Make avocado sauce by blending avocado, Greek yogurt, lime juice, garlic, water, and salt until smooth.
13. Spread avocado sauce on each tortilla, add chickpea-bean filling, and top with lettuce, tomatoes, onion, cilantro, avocado slices, and lime juice.
14. Serve immediately while filling is warm and chickpeas are crispy.
Notes
Pat chickpeas completely dry before cooking for maximum crispiness.
Don’t overcrowd the pan when crisping chickpeas, they need space to brown properly.
Store filling and toppings separately if meal prepping, assemble fresh when eating.
Chickpeas lose crispiness when stored, reheat in a hot skillet to restore crunch.
For oil-free version, roast chickpeas on parchment paper at 400°F for 25-30 minutes.
Use pasteurized dairy products if serving to pregnant women.
Filling stays fresh refrigerated for up to 4 days, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 tacos
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: chickpea tacos, black bean tacos, vegetarian tacos, vegan tacos, easy taco recipe, plant based tacos, meatless tacos