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Taco night is about to get a glow-up! These beet and chickpea tacos are packed with bold flavors, wholesome ingredients, and just the right amount of spice. With dozens of 5-star reviews, they’re a veggie-packed favorite that’s anything but boring.
save this recipe!The Veggie Tacos Of Your Dreams
Chickpeas have proven they can be friends with anyone (dessert hummus, anyone?). So, naturally, they hit it off with beets, but who knew they’d be like flavor best friends?
These roasted chickpea and beet tacos are everything: quick enough for weeknights yet impressive enough for hosting. Trust me, they’re about to become your new favorite way to taco.
Reader rating
“Oh, my heavens! These roasted beet and chickpea tacos are WONDERFUL! Some of my most favorite flavors all packed into one taco! Thank you for creating this recipe!” —KC
Here’s what Goes Into these
In the spirit of keeping these chickpea and beet tacos simple, we kept the ingredient list short and sweet. Jump to the recipe card for exact measurements—this is just an overview!
- Beets: First, we’ll roast beets with olive oil, salt, and pepper in aluminum foil to steam them into soft, caramelized perfection.
- Chickpeas: Spice these little guys with olive oil, smoked paprika, cumin, salt, and pepper, then roast them during the last 20 minutes of cooking.
- Creamy Toppings: In lieu of a creamy sauce, we’re keeping these tacos quick to make with ripe avocado, feta (substitute soft cotija cheese if you can get your hands on it!), and plain Greek yogurt (or sour cream).
- Fresh Garnishes: Our final flavor-makers will be red onion, cilantro, and lime juice, which bring a little zing and a pop of color.
Making Beet Tacos Is Easy
I’m not kidding when I say this is the most straightforward taco recipe I’ve ever created. Jump to the recipe card for the full printable instructions!
- Roast the beets with oil and seasonings in the oven at 365°F (185°C).
- Roast the chickpeas with oil and seasonings until crispy.
- Assemble the tacos with beets, chickpeas, and your choice of toppings.
Recipe Tips
Adjust The Spices: Feel free to get creative here! Cumin and smoked paprika are delish, but a pinch of chipotle chili powder or cayenne can take the flavor to the next level.
Warm Your Tortillas: Heat your tortillas in a dry skillet or directly over a gas flame for extra flavor and to prevent tearing when assembling.
Experiment With Garnishes: Try different crunchy toppings (like pickled red cabbage or pickled red onions!) to shake up the flavor of your tacos.
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Roasted Beet and Chickpea Tacos
Ingredients
- 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
- To serve: small flour tortillas avocado, feta (or cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice
Instructions
- Roast Beets: Preheat oven to 375°F (190°C). Trim, peel, and chop the beets into bite-sized cubes. 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 40 to 50 minutes until the beets are fork-tender.
- Roast Chickpeas: Meanwhile, pat the 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 them to the oven when the beets have 20 minutes left of cooking. Cook until a bit crispy.
- Assemble: Spoon the beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
You. Are. A. Genius. These are super delicious! Healthy and packed with flavor. I made homemade flour tortillas and it just put these over the top. Whether you are looking for heart healthy meals, dieting or on the search for meatless meals you must try these.
Aw, so happy you liked them, Edith! Thanks so much for leaving a note with how it went! 😀
These are AMAZING. And so easy!! They’ve become a taco staple in our household :-).
YAY! So happy to hear it, Tamara! Enjoy! 😀
I made this but didn’t have avocado or sour cream, instead I used red pepper hummus and regular salad. It was a massive hit, thanks so much for the recipe.
Oh, my heavens! These roasted beet and chickpea tacos are WONDERFUL! Some of my most favorite flavors all packed into one taco! Thank you for creating this recipe!
So happy to hear it! Enjoy! 😀
These are so delicious! And I was shocked to my core when my 6 year old devoured them. So MAJOR A++++ recipe. Thanks!
YAY! So happy to hear it, Brianna!
Simple to put together and delicious bites full of flavour. We tried some with sour cream and some with hummus, and both were fantastic. Thank you for the recipe, Sarah!
So happy to hear it, Kailee! It would be DELISH with hummus 😀 Enjoy!
I made these last night and added some butternut squash when it was time to roast the chickpeas! Fabulous combo with the beets! We also used almond flour tortillas, which held up well with these tacos! Thank you!
Oh yay, that sounds like such a delicious addition. Thanks so much for letting us know how it went. Happy eating!