Chickpea and Beet Tacos
Adapted from Live Eat Learn.
Spiced Lamb Ingredients
- olive oil
- salt and pepper to taste
- 1 bunch red beets
- 15-oz can chickpeas (or ¼ lb dry chickpeas + 1½ cup water in pressure cooker for 50 mins on Beans setting)
- 1 tsp smoked paprika
- 1 tsp cumin
- avocado
- feta or soft cotija
- greek yogurt
- cilantro optional
- lime juice optional
- chia tortillas
Instructions
Preheat oven to 365°F. Trim, peel, and chop the beets into wedges. Toss with olive oil, salt and pepper. Roast on a baking sheet for 50 minutes, or until fork-tender.
Meanwhile, drain chickpeas and pat dry with paper towels. Toss with olive oil, salt, pepper, paprika, and cumin. Spread onto a parchment-lined baking sheet, then add to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.
Spoon beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.