Quail Run Ranch

Chipotle Garbanzo Tacos….

I stumbled upon this while searching the internet for recipes that used chipotle. I had a partial can of chipotle peppers in adobo sauce, and I wanted to use it up. This recipe is really, really good! I tried it on my sister and she scarfed it and wanted more. P.S. I like beans because they taste good, have good fiber and protein and don’t cost an arm and a leg.  It’s also vegan/vegetarian.

6 – 8 tacos (or tostadas if you prefer open face)

Sauce

¾ c sour cream

½ c salsa verde

Filling

1 med red bell pepper chopped

1 med onion chopped

2 garlic cloves minced (I use a garlic press)

1 c vegetable broth

2 can (15 oz) garbanzo beans drained rinsed or equivalent dried garbanzos soaked and cooked (I use my pressure cooker)

2 chipotle peppers in adobo sauce minced or 1-7.76 oz. can chipotle sauce

1 t cumin

½ t salt

½ c fresh cilantro chopped

2 T lime juice

12 – 6” corn tortillas

Oil for pan

Garnish (optional add or subtract as you prefer)

3 c lettuce shredded

3 tomatoes chopped

1 med avocado peeled cubed

Cheese shredded (Monterey jack, mild cheddar, Mexican blend

Instructions

Mix sauce. Set aside.

Swirl oil in pan, setting heat to high then reducing to low so onions, peppers and garlic don’t burn, sauté peppers and onion until tender.  (Keeping the heat low brings out the sweetness in the onions. Letting them get too brown makes them bitter.)  Add garlic and cook for a minute more to bring out the flavor. Stir in broth, garbanzos, chipotles, cumin, salt. Simmer until tender. Coarsely mash, stir in cilantro and lime. Cook to thicken if needed.

To assemble

Heat tortillas in pan. Put on a plate.  Spread with garbanzo mixture. Top with lettuce, tomatoes, avocado and sauce. Sprinkle with cheese. Eat like a tostada or fold into a taco. If doing the taco it might help to use 2 tortillas as these ingredients are moist. They can make the tortilla fall apart. If this doesn’t bother you get a fork and eat it that way.