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Beef & Chickpea Tinga Tacos

with Green Pepper, Monterey Jack Cheese & Lime Crema

Beef & Chickpea Tinga Tacos

Smoky beef and chickpeas are tucked into warm tortillas with crisp green pepper, melty Monterey Jack, and a bright lime crema for a bold, satisfying taco night.

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Ingredients

For 2 servings

  • 1 unit Chickpeas
  • 6 unit Flour Tortillas
  • 10 ounce Ground Beef
  • 1 unit Lime
  • 1 unit Long Green Pepper
  • ½ cup Monterey Jack Cheese
  • 1 unit Shallot
  • 3 tablespoon Sour Cream
  • 2 tablespoon Southwest Spice Blend
  • 1 unit Tomato
  • 1.5 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 5 teaspoon White Wine Vinegar

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Beef & Chickpea Tinga Tacos
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories1190
Protein54g
Carbs107g
Fat62g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, swap the sour cream and cheese for unsweetened plant-based versions or skip the crema and cheese entirely. For vegetarian, replace the beef with extra chickpeas or seasoned crumbled tofu; for gluten-free, use corn tortillas instead of flour.

What to serve with it

Serve with a crisp cabbage slaw, extra lime wedges, and a simple tomato salad to brighten the smoky spice. A side of black beans, corn, or seasoned rice makes it a fuller, heartier taco night.

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