Here’s a little something you might not know about me…
…I eat a ton of tacos.
Besides being delicious, tacos are the ultimate quick and easy 15-minute meal. They’re fresh, healthy-ish, and bursting with endless possibilities when it comes to fillings, so you never get sick and tired of eating the same ol’ thing…which (check, check, check) makes them a staple in my weekly meal plan.
Roasted, grilled, smashed, shredded, marinated, pickled. Veggies, grains, beans, fruit. Slaws, sauces, salsa and spreads. You get the idea. Anything goes when it comes to tacos.
I mean, what’s better than a delicious mix of food cradled in a tortilla, topped with avocado and drizzled with salsa – seriously, not much.
These chickpea tacos, scrambled with my kumatillo salsa, are a great plant-based alternative to tacos filled with scrambled eggs — making them perfect for breakfast, lunch OR dinner.
And, can we just talk about this kumatillo salsa for a minute? It’s a blend of sweet kumato tomatoes (which you can learn more about in this episode of Nourished) and tangy tomatillos…and it’s so dang delish!
I have to give credit to my hubby on this one. He actually developed the recipe. I just stole it and named it. But E-V-E-R-Y-O-N-E loves it…it’s the kind of salsa that makes you say things like, “this sauce is boss.” Trust me. It’s that good.
I’ve noted in the directions that this salsa is optional – because it is. You can use any salsa or no salsa at all, but I really recommend that you give this kumatillo sauce a try.
And if chickpeas aren’t your jam, swap em’ out for any other bean you like and just prepare them the same way.
I love topping these tacos with shredded cabbage, sliced avocado, cashew sour cream and extra-extra kumatillo.
Chickpea Tacos w/ Kumatillo Salsa
- 1 can BPA-free garbanzo beans, drained and rinsed
- 1 tbsp diced onion
- 1 tbsp avocado oil
- sea salt to taste
- ¼ – ½ cup kumatillo or your favorite salsa (optional)*
For the Kumatillo Salsa:
- 4 kumato tomatoes
- 4 tomatillos, peeled and rinsed
- 1 roma tomato
- ½ jalapeno, seeds removed (optional)
- ¼ of red onion
- ¼ cup cilantro
- 1 ½ tsp sea salt, to taste ingredients
To make the salsa:
- In medium pot add the first four ingredients and completely cover with water.
- Bring to boil over high heat.
- Once boiling, turn off heat and let sit for ten minutes.
- Drain water and carefully remove the skins of the tomatoes.
- Add all ingredients to a high-speed blender and pulse to desired consistency.
To make the chickpea tacos:
- Preheat sauté pan over medium heat and add oil when hot.
- Add the garbanzo beans, onion and pinch of sea salt; sauté for 8 minutes or until lightly toasted.
- Stir in the kumatillo salsa (optional) and continue to cook until the moisture has evaporated, about 5 minutes more.
- Lightly mash the garbanzo beans until you reach your desired texture.
- Serve in a warm tortilla with avocado and cashew sour cream or with a side of toast and sautéed veggies.
Enjoy and let me know whatcha think in the comments below.
Happy Cinco de Mayo!