Chickpea Avocado Tacos
Insanely delicious Chickpea Avocado Tacos. Hearty, healthy, and ready in less than 20 minutes with no heat required. The perfect plant-based, gluten-free lunch or dinner!
I often get asked about how to make satisfying veggie meals. One of my go-to answers is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus and lots of fun toppings… anything goes when I’m making impromptu tacos. Just don’t forget the La Vaquita® Queso Fresco!
Recently, I’ve been especially into these hearty chickpea avocado tacos. They start pretty basic with no cooking necessary – yes, you heard me right. Simply stir and lightly mash together chickpeas, avocado, cilantro, slaw and seasonings. Then add the mixture to flour or corn tortillas or lettuce leaves. To brighten it all up, I add a drizzle of sriracha sauce, a squirt of lime juice and the key to the overall taste is the lovely addition of crumbled fresh Queso Fresco.
La Vaquita® Queso Fresco is a Mexican crumbling cheese with a fresh, smooth, mild taste that is the perfect compliment to just about any dish. It’s similar to feta and goat cheese, but with a lighter flavor that allows for more versatile usage. I love how it adds an authentic Southwest flair to so many of my favorite meals – it works so well in many recipes, from salads to pizza!
La Vaquita® Queso Fresco started back in 1971, right here in my home state of Texas. As it has grown from being made in small batches in the home of Mexican immigrant, Maria Castro, to being used in chef-crafted culinary creations, La Vaquita® continues to define how Hispanic cuisine is enjoyed in Texas.
I usually purchase La Vaquita® Queso Fresco at my local Kroger grocery store. It’s conveniently located near other cheese products. La Vaquita® products can also be found at H-E-B, Fiesta, Walmart and other local grocers throughout Texas.
I can’t wait for you to give these Chickpea Avocado Tacos a try! You’re going to love their fresh vibrant flavor and you’re so going to appreciate how super simple and quick they are to whip up. These tacos are:
And extremely flavorful!
They would make a great weeknight meal when you want something in a hurry that’s tasty and hearty. You could even use taco shells for added crunch, or put everything atop salad greens for a more vegetable-heavy dish.
Remember, unless you have just made your tortillas fresh from scratch, packaged corn tortillas are best when heated and softened first, before being used for tacos.
If you give this recipe a try, I want to know about it! Leave me a comment below and don’t forget to tag a picture #kimscravings on Instagram, so I can see! I love seeing what you come up with. Enjoy, friends!
- For the taco filling:
- 1 15 oz can organic chickpeas, drained and rinsed
- 1 ripe avocado mashed
- 1/3 cup fresh cilantro finely chopped with tough stems removed
- 1 cup shredded slaw mix or thinly chopped cabbage and carrots
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt + more to taste
- 1/8 teaspoon pepper + more to taste
- 5 corn tortillas or large leaves of romaine
- La Vaquita® Queso Fresco crumbled
- Sliced jalapeños
- Sriracha sauce
- Fresh cilantro
- Combine all filling ingredients in a bowl and lightly mash/combine until everything is well incorporated.
- Scoop about 1/2 cup of the filling mixture into each tortilla or lettuce leaf. If desired, drizzle with sriracha sauce and add extras. Enjoy!
*Use this recipe as a guide. Adjust measurements and ingredients as necessary.
*Optional toppings not calculated into nutritional info.
*I like to heat my tortilla in a large skillet for about a minute on each side.
These Chickpea Avocado Tacos are deeeelish, try my other favorite taco recipes!
Something to think about….
Have you ever tried a no-cook taco? These turned out so yummy – you totally need to give them a try!
This post was sponsored by La Vaquita® and their on-point Quesos and Cremas. As always, all opinions are my own.