I have yet to find a combination that does not taste delicious wrapped in a tortillas and eaten like a taco. The sweetness of the beets and spicy kick of the chickpeas make a dynamic duo and the arugula, cotija, and sliced avocado provide the ultimate topping.
Ingredients: (makes 6 tacos)
2 red beets, trimmed, peeled and chopped in bite-size pieces
Olive oil
Salt and pepper
1 cup roasted chickpeas (see below)
6 Tortillas, corn or small flour
Toppings: Arugula, crumbled cotija cheese, avocado slices, lime wedges
Directions:
Preheat oven to 375, place beets on foil, drizzle with 1 T olive oil and salt and pepper and wrap in foil. Bake for 45-50 minutes until soft.
Roast chickpeas at 450 degrees : prepare chickpeas- drain and dry on kitchen towel, remove any excess skins. Toss with 1 T olive oil, 1/2 t salt, 1/4 t pepper, 1/2 t paprika and 1/4 t chili powder, and spread on cookie sheet in one layer, bake until crispy, about 30-40 minutes
Heat tortillas on a frying pan to soften and make pliable
Assemble tacos with beets, chickpeas, cotija, arugula and avocado and squeeze lime juice on top
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