Vegan Breakfast Tacos
By: Sammy Jones
Start Taco Tuesday in the AM. Packed with protein, fiber and a range of veggies, these breakfast tacos are a scrumptious method to fuel your earlymorning.
Ingredients
- 2 x 400g tins chickpeas, drainedpipes & rinsed
- 2 tablespoon olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp chilli powder
- Salt & pepper, to taste
- 2 ripe avocados
- Juice 1 lime
- Salt & pepper, to taste
- 8 little corn or flour tortillas
- Mixed lettuce leaves
- Mixed lettuce leaves
- Fresh coriander, sliced (optional)
- Hot sauce or salsa (optional)
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- In a big bowl, integrate the chickpeas, olive oil, ground cumin, paprika, garlic powder, chilli powder, salt and pepper and toss to integrate.
- Spread the chickpeas equally on the baking tray and roast in the oven for 20-25 minutes or till the chickpeas are crispy and golden brown. Remove from the oven and set aside.
- In a different bowl, scoop the flesh from the avocados and include the lime juice, salt and pepper. Using a fork, mash the avocado. Adjust spices appropriately.
- Warm the tortillas according to the plan directions upuntil soft and flexible.
- To puttogether the tacos, spread a spoonful of smashed lime avocado onto each tortilla. Top with a generous part of roasted chickpeas and include lettuce leaves, sliced red onion and sliced fresh coriander. Drizzle hot sauce or salsa if preferred.
- Serve instantly.
- Tip: For included crunch and texture, consistof extra garnishes such as marinaded jalapeños, a spray of toasted pumpkin seeds, vegan sour cream or dairy-free cheese.
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Sammy Jones
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