In need of some vegetarian taco inspiration? These Beet and Chickpea Tacos are simple to make and packed with so much flavor
Print

Roasted Beet and Chickpea Tacos

In need of some vegetarian taco inspiration? These Beet and Chickpea Tacos are simple to make and packed with so much flavor.
Course Main Dishes, Sandwiches and Wraps
Cuisine Mexican
Keyword beet tacos, chickpea tacos, vegetarian tacos
Diet Gluten-Free, Vegetarian
Occasion Birthdays, Cinco de Mayo, Game Day
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 3 people
Calories 814kcal
Author Sarah Bond

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
  • Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice

Instructions

  • 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.

Nutrition

Serving: 2tacos | Calories: 814kcal | Carbohydrates: 10.3g | Protein: 23.2g | Fat: 33.5g | Saturated Fat: 8.4g | Cholesterol: 12mg | Sodium: 2078mg | Potassium: 683mg | Fiber: 13g | Sugar: 9.8g | Calcium: 280mg | Iron: 7.2mg