Garbanzo Bean & Corn Tacos
2016-08-19 15:38:36
Yields 8
Ready in just a few minutes, these tacos are hearty and delish!
Ingredients
- 2 ears fresh corn, husked
- 1 can organic garbanzo beans, rinsed and drained
- 1 chipotle chile, chopped & 1 1/2 teaspoons adobo sauce, separated
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- Juice of 1/2 lime plus wedges for serving
- 1/3 cup crema or sour cream
- 1 avocado, peel, pitted and lightly mashed
- 8 corn & whole wheat blend Artisan tortillas, or other variety
- 2 teaspoons olive oil
- Kosher salt and freshly ground pepper
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the corn with 1 teaspoon olive oil and grill, rotating until all the kernels are tender with a few char marks, about 8-10 minutes. When the corn is cool enough to handle, slice the kernels off the cob with a knife. Place in a medium bowl.
- Add the crumbled cheese, cilantro, lime juice and salt & pepper to taste. Mix gently.
- In a small skillet, heat the other remaining teaspoon of olive oil over medium heat. Add the chickpeas with a pinch of salt and pepper. Saute until golden brown, about 5 minutes, shaking the pan to rotate them occasionally. Remove to a bowl and lightly smash them so they will be easier to manage in the taco.
- In a small bowl mix the crema and as much of the chopped chipotle chile as needed to taste.
- Over a low gas flame, in a pan or on the grill, lightly heat the tortillas one at a time. Wrap in foil to keep warm while finishing the whole batch.
- With a rubber spatula, spread some of the chipotle crema on one side of the tortilla, top with some mashed avocado, mashed garbanzo beans and corn-cheese mixture. Serve immediately with lime wedges.
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