Tacos are typically a meat-dominant food, but they can just as easily make a delicious vegetarian meal. Plus with corn tortillas, they can be vegan and gluten-free, satisfying many dietary needs. Grilling or sautéing the vegetables of your choice is also a good go-to, but why not jazz it up with a flavorful chickpea-bean mix.
> 1 can chickpeas, drained
> 1 can black beans, drained
> pinch of cumin
> pinch of paprika
> pinch of chili powder
> pinch of cinnamon
> 2 medium zucchini, cut into bite-size pieces
> 1 green bell pepper, cut into bite-size pieces
> 8 corn tortillas
> 1 yellow onion, diced
> cilantro, chopped
To make the chickpea-bean mix, spray medium pan with cooking spray and add chickpeas and black beans to the pan. Season with a pinch of cumin, paprika, chili powder and cinnamon. Cook for about 7 minutes, or until the mixture is thoroughly cooked into a molded mix.
Preheat oven to 375°F. Place zucchini and bell pepper on baking sheet. Spray with cooking spray and season with a pinch of cumin and salt. Cook for 15 minutes, or until vegetables are tender.
Warm tortillas over gas stove. Assemble tacos with chickpea-bean mix and vegetables, and top with salsa, onion and cilantro.
Makes 4 servings.