Test Kitchen Tuesday

This week’s TKT is coming to you from a very bare kitchen. I have been buying food on a per-meal basis this week just to stock our new kitchen and also not have much waste. We are doing a back-and-forth living thing for a while until our house in Seattle sells, so having lots of food at either location is not a good idea.

This week’s TKT is inspired by taco stands and authentic Mexican food. restaurants. When you go to an authentic Taqueria, the tacos come in their simplest form: your choice of filling and small tortillas only.

I tried to provide the taqueria experience with chickpeas instead of meat, and the filling was spot on! The tortillas I bought were not the best, so they crumbled, making the tacos fairly messy. But, the overall result was deliciousness. Partially mashing the chickpeas prior to serving makes a big difference in making the filling feel more cohesive, so the extra step was worth it.

Chickpea Tacos

Recipe Source: NutritionMD

Serves: 4

Time Required: 15 minutes

2Chili’s Taster Rating (out of 5): 4
2Chili agreed this was my best “non-meat” taco to date.

The Cook’s Taster Rating (out of 5): 4
I thought these were really quite good! They would make a good burrito filling as well.

Nutrition:

Based on 4 servings, no tortillas.