Chickpea Tinga Tacos
with Monterey Jack Cheese, Poblano Pepper, and Lime Crema
Chickpea Tinga Tacos
Smoky chickpea tacos topped with melty Monterey Jack, roasted poblano, and tangy lime crema for a quick, satisfying meatless dinner with bold Mexican-inspired flavor.
Ingredients
For 2 servings
- 13.4 ounce Chickpeas
- 6 unit Flour Tortillas
- 1 unit Lime
- ½ cup Monterey Jack Cheese
- 1 unit Poblano Pepper
- 1 unit Roma Tomato
- 1 unit Shallot
- 4 tablespoon Sour Cream
- 2 tablespoon Southwest Spice Blend
- 1.5 ounce Tomato Paste
- 1 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Mediterranean
PDF
DifficultyEasy
Total Time30m
Calories940
Protein28g
Carbs92g
Fat39g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
Use dairy-free sour cream and a melty plant-based cheese if avoiding milk, and choose a soy-free spice mix if needed. For wheat-free tacos, swap in corn tortillas; for extra protein, add avocado or more chickpeas.
What to serve with it
Serve with a crisp cabbage slaw, cilantro rice, or black beans to make the tacos feel fuller. A simple corn salad or extra lime wedges also balance the smoky heat and creamy finish.
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