Description
A vegetarian taco loaded with plant-based protein and authentic Mexican flavor.
Ingredients
Scale
- 3 poblano chile peppers, rinsed
- 2 T. olive oil, divided
- 1 medium yellow onion, julienned
- Salt and freshly ground black pepper
- 12 corn tortillas
- 1 can chickpeas, rinsed and drained
- 3 cloves garlic, small dice
- 2 c. frozen roasted corn
- 1 t. cumin powder
- 1 T. chili powder
- 1 t. honey
- 12 T. Plain Greek Yogurt
- 12 T. cotija cheese
- 12 T. fresh cilantro leaves, chopped
Instructions
- Turn on oven broiler.
- Place poblano peppers on a sheet pan and broil on high heat until charred. Place charred peppers in a bowl and cover with plastic wrap. Set aside.
- In a medium skillet over medium heat, heat 1 tablespoon oil. Add onion and season with a pinch of salt and pepper; stir occasionally and cook until caramelized, 10 minutes. Add chickpeas and corn and continue sautéing until mixture is warmed through.
- Wrap tortillas in aluminum foil and warm in oven for 15 minutes. Keep wrapped in aluminum foil until ready to assemble tacos.
- While chickpea, corn and onions are cooking, remove plastic wrap from poblanos. Using either a butter knife or your fingers, remove charred outer skin. Rinse peppers, remove stems and scoop out and discard seeds. Cut poblanos into 1 inch squares and set aside.
- In the skillet, add poblanos, plus spices (garlic, cumin powder, chili powder), honey, and cook for 5 minutes more, stirring occasionally. Season with salt and pepper to taste.
- Unwrap tortillas from aluminum foil. Divide poblano-corn-chickpea filling between 12 tortillas and top each with Greek yogurt, cotija cheese, and cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sodium: 647.1 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 47.4 g
- Fiber: 5 g
- Protein: 10.6 g
- Cholesterol: 7.2 mg