Our return trip didn't go exactly as planned when our airline overbooked our flight. While most people complain and groan when this happens, we took the bump, and were rewarded with another day in Colorado and eight round trip tickets to ANYWHERE they fly...oh yeah...Mr T. was fretting if we had made the right decision, and I was doing my happy dance. Everyone knows how expensive it is for a family of four to fly.
Fast forward eight months, and we were on our way to San Antonio, excited to catch up with old friends and soak up some wonderful culture. We walked a ton, saw even more, and ate our way through this great city.
|Peas and Thank You|
And while I know I will never eat guacamole as good as Boudros, I did come home and find a great recipe for Roasted Chic Pea Tacos. One of the BEST recipes I have ever made, it's a must have for the recipe book. I'm not a huge fan of meat (blah) and generally use black beans on my tacos, so I was super excited to have something new to try. Check these out...they are the best things you will ever put in your mouth!!
Our favorite way to eat chickpeas and quite possibly the best tacos ever.
Ingredients (8 tacos)
- 2 t. chili powder
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. dried oregano
- 1 1/2 t. ground cumin
- 1 t. sea salt
- 1 T. lime juice
- 2 T. water
- One 14 oz. can of chickpeas, drained and rinsed
- 8 organic taco shells (i.e. Trader Joe’s brand)
- Taco trimmings: shredded cabbage, tomato, guacamole, non-dairy (i.e. Daiya) or organic cheese, etc.
- Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.
- Add chickpeas and marinate for at least 30 minutes.
- Place chickpeas on a baking sheet that has been sprayed with cooking spray.
- Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
- Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.