Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup frozen corn kernels
- 1/4 cup fresh cilantro, chopped
- 8-10 small corn or flour tortillas, warmed
- Toppings of your choice (e.g. diced tomatoes, shredded lettuce, guacamole, etc.)
Directions
- Heat the olive oil in a large skillet over medium heat, and add the onion. Cook until the onion is softened, about 5 minutes.
- Add the garlic, chili powder, cumin, coriander, paprika, and salt. Cook, stirring frequently, for 1 minute.
- Add the chickpeas, red bell pepper, and frozen corn. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are tender.
- Stir in the cilantro.
- To assemble the tacos, spoon a few tablespoons of the filling onto each warm tortilla, and top with your desired toppings.
Interesting Facts
- Chickpeas are a great source of plant-based protein.
- Tacos are a great way to get creative with your meals and use up leftovers.
- This vegetarian taco filling can also be used in burritos, wraps, or salads.
