Ingredients
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2
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1
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10
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-
-
-
-
-
-
-
-
-
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Directions
Garbanzo Tacos, This is a wonderful recipe that I’ve had tucked into my cookbook for years – I wish I knew where it originally came from! The garbanzo beans also known as chickpeas are an amazing meat stand-in; honestly, you don’t even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it’s so good, you just might forgive me! :, Why bother rinsing the garbonzo beans, when you are going to put them back into the same liquid they had been in?, Hey Lina great recipe idea for garbanzo beans ! I changed the recipe a bit by adding 2 cans instead of 1, and drained both cans but left have oa can of bean juice diluted with water the rest of the way. I also used garlic powder, onion powder, paprika, and nutritional yeast to my taste for added flavor. I also used my homemade vegan cashew cheese and sour cream, pico de gallo, and a romain lettuce leaf as a shell. Yummmmm!
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Steps
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1
Done
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Drain the Garbanzo Beans, Reserving the Liquid of One Can. Rinse the Beans Briefly Under Cool Running Water in a Strainer. |
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2
Done
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Pour the Beans and the Reserved Bean Liquid Into a Large Skillet. |
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3
Done
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Add the Taco Seasoning. |
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4
Done
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Stir and Let Simmer Approximately 10-15 Minutes. Mash 1/4 - 1/3 of the Beans While Cooking to Thicken the Mixture, If Desired They Stay Put in Tortillas Better This Way. |
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5
Done
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Use the Garbanzos Just Like You Would Taco Meat. Try Tortillas and Pile It High With Lettuce, Tomato, Salsa, and Cheese, or Make a Figure-Friendly Taco Salad. |
