A super simple and high flavor meal that has quickly become a favorite
Savory, Cozy and Delicious!
By now you know, we are big fans of tacos…. they are super easy and so adaptable to tastes. You can basically take any ingredients you love, place it in a warm corn tortilla and you have yourself a meal!
The first time I made these particular tacos was by chance. I had some leftover enchilada sauce (remember those super yummy Spinach & Artichoke Enchiladas?) and I needed a quick meal so I heated up some chickpeas with the sauce and made tacos using some Kale Slaw mix I had picked up at Whole Foods, some diced avocado, sprinkle of queso fresco, and, not shown, finished it off with some squirts of Sriracha.
It was beyond simple, quick and delicious!
I have since made it several times when I needed a quick meal for me (i.e. the boys wanted classic beef tacos) and when I can’t find a Kale Slaw, I just slice up some kale and mix it with any cole slaw mix. The combo is hearty, flavorful and nourishing.
A super simple taco combo that is hearty, flavorful and nourishing. Chickpeas sautéed in homemade enchilada sauce and served with kale slaw, avocado, queso fresco (optional) and topped with a few squirts of Sriracha for extra flavor. Enchilada Sauce adapted from Cookie and Kate.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4-6 tacos
1 can chickpeas, rinsed and drained
3-4 tablespoons Enchilada Sauce (more or less according to taste)
1 cup Lactino Kale, sliced into thin strips
1 cup already made cole slaw mix (red cabbage, green cabbage carrots)
4 Gluten-free corn tortillas
1 avocado, diced
1/ 4 cup Queso Fresco (optional)
Sriracha Sauce for drizzle (optional)
Cilantro, for garnish
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce)
3 tablespoons olive oil
3 tablespoons gluten-free all-purpose flour
2 teaspoons ground chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons gluten-free plain tomato paste
2 cups gluten-free vegetable broth
1 teaspoon apple cider vinegar
Black pepper, to taste
Enchilada Red Sauce
Measure the flour and spices into a small bowl and place your tomato paste near the stove.
In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
Keeps well in the refrigerator for several days.
In a small sauce pan or skillet mix chickpeas and enchilada sauce, and heat for 3-5 minutes to warm.
Meanwhile mix kale and slaw in a small bowl.
Warm tortillas in a microwave by placing on a plate and losely covering with a slightly damp paper towel. This will help make sure the tortillas don't crack and give a better texture.
Assemble: In each tortilla place some kale slaw mix, top with spiced chickpeas, then top with avocado, queso fresco if using, cilantro and a few squirts of Sriracha. Enjoy!