All you need:
- Vegan Corn Based Tortillas (found at wholefoods in freezer section)
- 1 Can Chickpeas, Drained and Rinsed
- 1/4 Tsp Black Pepper
- 1 Tsp Olive Oil
- Taco Seasoning – (2 Tsp Chili Powder, 1 Tsp Paprika, 1 Tsp Cumin, 1/2 Tsp Onion Powder, 1/2 Tsp Garlic Powder, 1/8 tsp Cayenne pepper) A lot of taco seasonings contain milk so make sure to look closely at the label of use this recipe to make your own.
- 1/4 Cup Diced Extra Ripe Peaches
- 1/3 Cup Canned Diced Tomatoes Drained
- 1/2 Tbsp Brown Sugar
- 1/4 Cup Sweet Corn
- 1 Cup Romaine Lettuce
To prepare taco seasoned chickpeas click here
In a small saute pan add peaches, corn and tomato with 1/8 tsp olive oil. Heat on low until warm. Add the brown sugar and cook until dissolved. Make sure to buy brown sugar that doesn’t use bone char filtration to make them vegan. Whole foods offers this and most grocery stores do too. You can check on the websites to check ingredient details.
Lay tortillas flat and evenly distribute the salsa, lettuce and chickpeas onto each tortilla. Be careful when folding because the tortillas are very delicate. I had to eat mine with a fork.
Per Taco: Calories 110, Fat 4g, Protein 8g, Carbs 19g, Fiber 7g
Leave a Reply