Vegetarian dinner idea : Buffalo chickpea tacos

Crispy Baked Buffalo Chickpea and Sweet Potato Tacos - a delicious healthy vegetarian taco recipe. The beans and cheese make these tacos high in vegetarian protein. The combination of the spicy buffalo sauce with cheese and sweet potato is so good.

INGREDIENTS

Filling

1 cup mashed sweet potato

1 can chickpeas - drained and patted dry

3-4 cloves garlic - minced

½ teaspoon chili powder

½ teaspoon cumin

½ teaspoon oregano

¼ teaspoon chipotle powder

1 cup shredded cheddar cheese I shredded mine from a block of grass fed cheddar

1 cup finely chopped cilantro

juice from 1 lime

Buffalo sauce (can sub premade)

¼ cup hot sauce

1 ½ tablespoons tahini

1 teaspoon maple syrup

1 tablespoon soy sauce

Other ingredients

5-7 taco shells warmed in the microwave until soft

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INSTRUCTIONS

Preheat oven to 425 degrees.

Add all filling ingredients to a bowl and mix until combined. Partially mash mixture with a potato masher or fork.

Add all buffalo sauce ingredients to a bowl or jar and mix until smooth. (skip this step if you are using premade sauce)

Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.

Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool and enjoy.

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