Can I make this recipe ahead of time?

Yes! The roasted chickpeas and veggies can be made ahead and stored in the fridge. When you're ready to serve, simply heat up the filling and spoon it into warm tortillas.

Are these tacos actually vegan?

They are! The recipe is vegan as written. Just double-check your tortillas and toppings especially if you want to add cheese or a drizzle of crema like I do.

How do I reheat the leftovers?

Gently reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Quick stint in the microwave works too!

Vegetarian Chickpea Tacos - Aberdeen's Kitchen

Description

Easy vegetarian chickpea tacos made with crispy roasted chickpeas, hearty roasted veggies, and simple pantry spices. Everything comes together on just two sheet pans with minimal prep for a satisfying, naturally vegan weeknight dinner!

Ingredients

Units Scale

For the Chickpeas

30 ounces canned chickpeas, drained and rinsed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
1 1/2 teaspoons tsp olive oil

For the Veggie Filling

1 lb cauliflower florets, roughly chopped into bite sized pieces
1 lb mushrooms, roughly diced into bite sized pieces
15 ounce can black beans, drained and rinsed
15 ounce can fire-roasted corn, drained and rinsed
1 tablespoon olive oil
1 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/8 teaspoon dried oregano

For Serving

Corn tortillas, warmed
Fresh cilantro leaves
Lime wedges
Shredded purple cabbage, sliced
Avocado slices
Green avocado sauce for drizzling, or your favorite salsa

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Instructions

Preheat the oven to 425°F. Line two sheet pans with parchment paper or silpat.
Spread the chickpeas on a sheet pan, drizzle with olive oil, and season with salt, pepper, cumin, paprika, garlic powder, and oregano. Toss to coat.
Roast the chickpeas for 20 to 25 minutes, stirring once halfway through, until crunchy and crisp. Remove from heat until ready to serve.
While chickpeas roast, toss the cauliflower and mushrooms with olive oil, salt, pepper, cumin, paprika, garlic powder, and oregano on the second sheet pan.
Roast the veggies for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
During the last 5 minutes of roasting, stir the black beans and corn into the veggie pan, just long enough to warm them through. Remove from heat.
Assemble the tacos by filling warm tortillas with the roasted chickpeas and veggie mixture. Add your favorite toppings and enjoy!