Southwest Chickpea Tacos

Southwest Chickpea Tacos
Southwest Chickpea Tacos
Posted on November 20, 2017 in Uncategorized
1 Comment
Southwest Chickpea Tacos
They say necessity is the mother of invention! After a weekend away from home, I was strapped with hardly any groceries to make dinner with. But after some quick thinking and a lot of scrounging, these delicious tacos were born! What started as a happy accident turned into one of our family's favorites.
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They say necessity is the mother of invention! After a weekend away from home, I was strapped with hardly any groceries to make dinner with. But after some quick thinking and a lot of scrounging, these delicious tacos were born! What started as a happy accident turned into one of our family's favorites.
Servings4people Prep Time10minutes Cook Time20minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings 4people Prep Time 10minutes
Cook Time 20minutes
  • Cuisine Mexican
  • Product Black Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Sauces, Shy Salsa, Southwest HEAT, Southwest Sauce, Southwest SCORCH
Ingredients
  • 1 can chickpeas 19 oz
  • 1 c Snell House Salsa Pick your favorite Snell House Salsa
  • 8 corn tortillas
  • 1 c red cabbage
  • 1/2 c cheddar cheese
  • Snell House Southwest sauce
Servings: people
Units:
  • Cuisine Mexican
  • Product Black Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Sauces, Shy Salsa, Southwest HEAT, Southwest Sauce, Southwest SCORCH
Ingredients
  • 1 can chickpeas 19 oz
  • 1 c Snell House Salsa Pick your favorite Snell House Salsa
  • 8 corn tortillas
  • 1 c red cabbage
  • 1/2 c cheddar cheese
  • Snell House Southwest sauce
Servings: people
Units:
Instructions
  1. Drain and rinse your can of chickpeas
  2. Add chickpeas and Snell House salsa of your choice to a pot. Turn the pot on to medium for about 20-30 minutes, or until the liquid has evaporated and the chickpeas are soft
  3. While chickpeas are cooking, slice your cabbage into thin strips. Shred your cheese and have both ready to assemble
  4. If you're using soft taco shells, heat them in a frying pan briefly on medium heat, until they're warm throughout
  5. Once the chickpeas are done, line your tacos with red cabbage, cheddar cheese and a generous amount of chickpea mixture
  6. Finally, add a squeeze of Snell House Southwest sauce to top it all off and enjoy!
  7. *Note: Recipe will make approximately 12 small tacos
Recipe Notes

These tacos are very flexible. Feel free to add more or less of any ingredient based on your preference. If you're feeling adventurous, you can also add some fresh chopped cilantro, fresh jalapenos or a drizzle of sour cream to brighten them up!

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1 Comment

  1. Elizabeth 7 years ago

    I tried this recipe and my whole family loved it.

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