Roasted Beet and Chickpea Tacos
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.
Servings: 3 people
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
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
