Tag Archives: tortilla

Easy-peezy spicy garbanzo bean and kale tacos

4 Mar

Yummy yum spicy chickpea tacos!

Garban-so-easy vegan tacos. Get it? Heh.

When last we met, I promised you, and my dear friend Maggie, a recipe for vegan tacos. Today I deliver. Yumtastically, I might add.

They’re spicy. They’re simple. They’re fast. What’s not to love? And these little guys are packed with protein, fiber, antioxidants and, most importantly, nomnom-ness. The end result reminded me of a chicken taco, only minus bird.

Carl and Michonne =  BFF 4eva

Carl and Michonne = BFF 4eva

And when I say they’re fast, I’m not blowing smoke up your hookah. I whipped these together in about 20 minutes last night as I was racing out to Fat Cat to watch “The Walking Dead.” [Side Note: I lurv that surly pants twins Carl and Michonne are now zombie-slaying besties. You?]

This recipe, with some alterations (as always) comes from one of my favoritest blogs: The Happy Herbivore. Definitely check it out. Head Herbie, Lindsey, recently inspired me to shift to a low-to-no-oil life. That’s going slowly at the moment, but I’m figuring it out. I’ll keep you updated. In the meantime, if you guys have any oil-free tips, lay ‘em on me.

Anyhoo, back to your food…


  • 15 ½ ounces (1 can) garbanzo beans (aka chickpeas), drained and rinsed
  • 1 ounce taco seasoning (recipe below, or use a packet if you have one)
  • 1 Tbsp tamari or soy sauce
  • 2 tsp lemon or lime juice
  • 8 taco shells, soft or crunchy
  • 1 avocado
  • 12 cherry tomatoes, halved
  • 2 leaves Toscana kale, sliced into strips and sans stem

Taco Seasoning Ingredients

  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes (omit these if you’re a big baby you want to tone down the spice)
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Taco time!

  1. In a medium bowl, whisk together the taco seasoning, tamari/soy sauce and lemon/lime juice.
  2. Add your drained and rinsed chickpeas to the mix, and then stir them gently with a spatula or spoon until they’re all coated.
  3. Let your little pea friends stew in their spicy bath while you wait for the oven to heat to 400 degrees.
  4. Throw a piece of tinfoil on a cookie sheet and spray it with canola or olive oil before spreading the chickpeas out in an even layer. Warning: I would seriously advise against skipping the foil, as the sauce will indeed harden and become a beyotch to clean off your pan.
  5. Bake the lot for about 20 to 25 minutes, or until they meet your crunch requirements.
  6. If you’re using soft tortillas, as I did, warm them up on a skillet over medium heat for one or two minutes on each side.
  7. Spread some avocado, as much as you like, on the inside of each taco shell or tortilla, add a spoonful or two of the chickpeas, then top with the kale and tomatoes and — voila! — vegan tacos are yours to enjoy.

I will say that when I first made these, I had some salsa at the ready. But, as it turns out, the chickpeas come out of the oven so flavorful, especially when combined with the creamy avocado, they truly didn’t require any more topping.

Bon appetite!


Stupid-easy chips and guacamole

3 Jan

Chips and guac

Dig in.

Eating vegan isn’t complex seitan shenanigans and quinoa schemes all the time, you know. Sometimes I just want a simple snack: chips and dip.

For years, I bought packaged tortilla chips, always kind of assuming in the back of my mind that the science behind the tortilla chip was so far beyond me that I should thank the gods of chip manufacturing for relieving me of the burden of figuring it out.

But, as it turns out, you can make them yourself — in less than 15 minutes, mind you — and they’ll be much tastier and a lot cheaper. Plus, you can control your portion sizes by only making as much as you (should) want to eat. This is really helpful for gals like me who like to drown their sorrows in party-size bags of salty snacks on the regular.


Here’s how you make tortilla chips…

Tortilla chips

Just pop me in the oven.

  1. Preheat your oven to 350
  2. Grease a cookie sheet (I like organic olive oil spray because I’m super lazy)
  3. Slice up as many tortillas as you wish like pizzas (I do two usually, of Ezekiel 4:9 brand)
  4. Place your little chips-to-be on the cookie sheet
  5. Spray/brush the chips with olive oil
  6. Sprinkle on a little sea salt if you like
  7. Bake for no more than 10 minutes, just until crispy (keep an eye on them, these little guys can burn fast)

Yeah, that’s it. 15 minutes will get you warm, restaurant-grade tortilla chips just begging for a dip in the best guac you’ve ever eaten (says me).

Now, make yourself some guacamole…

I adapted this recipe from acclaimed Food Network star Alton Brown, based on the ingredients I had on hand.


  • 3 peeled and pitted avocados
  • 3 Tbsps lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 medium onion, diced
  • 10 cherry tomatoes, seeded and diced
  • 1 clove garlic, minced

To the prep!

  1. In a large bowl, coat the avocado goo with the lime or lemon juice (this helps save it from turning a fairly disgusting, yet harmless, shade of brown).
  2. Drain the lime juice into a small bowl and save it (we’ll add it back in later).
  3. Mix in the salt, cumin, and cayenne and mash with a fork until desired consistency (I like my guac a little chunky, but keep on mashing if you like yours smooth).
  4. Fold in the onions, tomatoes, and garlic.
  5. Add 1 Tbsp of the lime or lemon juice you saved earlier.
  6. Enjoy — and share with no one! I mean, you can if you want…but why would you?

See, wasn’t that easy? If you can handle the spice, throw in a diced jalapeño pepper, like Alton recommends, and let me know how that goes for ya.

Milking Almonds

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