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.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 3 people
- 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.
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