In need of some vegetarian taco inspiration? These Beet and Chickpea Tacos are simple to make and packed with so much flavor (plus, they keep you full for hours!)
I never thought my quest to bring the tulip-man from the dark side (the dark side being people who do not enjoy eating tacos) would lead me to putting beets and chickpeas together in a recipe. But here we are.
Chickpeas can be friends with everybody (remember when we made dessert hummus?) so I knew chickpeas and beets would get along just fine. But I wasn’t expecting them to become like, best friends. But they did.
These beet and chickpea tacos have the sweetness of beets and the spiciness of the chickpeas, tied up with creamy avocado and feta, and finished with zingy red onion and lime. What I’m trying to say is, I love these tacos so much, and I know you will too!
Here’s what’s going into these Roasted Beet Chickpea Tacos
- Beets: Roasted in aluminum foil to steam them into soft perfection
- Chickpeas: Spiced to taste and thrown in the oven for the last 20 minutes of cooking with the beets.
- Avocado, Feta, Sour Cream/Yogurt: In lieu of making a creamy sauce, we’re keeping these tacos quick to make with ripe avocado, feta cheese (substitute soft cotija cheese if you can get your hands on it!)m and plain Greek yogurt (or sour cream).
- Red Onion, Cilantro, Lime Juice: Our final flavor-makers bring a little zing and pops of flavor.
More favorite vegetarian tacos
- Roasted Cauliflower Street Tacos
- Soyrizo Tacos with Adobo Creme
- Pulled Mushroom and Corn Ceviche Tacos
- Tempeh Tacos with Avocado Kiwi Salsa
- Baked Avocado Tacos
- Vegan Breakfast Tacos
Try serving these tacos with this Spanish Rice!
- 2 red beets
- 3 Tbsp olive oil divided, 45 mL
- 1/2 tsp each salt and pepper divided
- 1 15-oz can chickpeas drained, 425 g
- 1 tsp each smoked paprika, cumin
- Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice
- Roast Beets: Preheat oven to 365°F (185°C). Trim, peel, and chop the beets into wedges. Set on aluminum foil, drizzle with 1 Tbsp oil, and sprinkle with 1/4 tsp each salt and pepper. Toss to coat then fold and seal the aluminum foil to form a pouch. Bake for 50 minutes, or until beet is fork-tender.
- Roast Chickpeas: Meanwhile, pat chickpeas dry with paper towels and spread onto a parchment-lined baking sheet. Add 2 Tbsp oil, 1/4 tsp each salt and pepper, paprika, and cumin. Toss to coat, then add to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.
- Assemble: Spoon beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.