Crispy Smashed Chickpea Tacos
These crispy chickpea tacos feature a smashed chickpea filling with two kinds of gooey cheese melted inside and lots of spicy chili crisp.
Servings 4 servings
Calories 482kcal
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup sliced green onion
- 2 medium cloves garlic, minced
- 2 tablespoons chili crisp
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 (6-inch) corn or flour tortillas, warmed
- 3/4 cup shredded gouda cheese
- 3/4 cup shredded pepper jack cheese
- 2-4 tablespoons vegetable oil
- Sour cream, additional chili crisp, and green onions for serving
Instructions
- Place chickpeas in a large bowl and mash well with a potato masher or fork. Fold in green onion, garlic, chili crisp, cumin, and salt and pepper to taste until combined.
- Divide chickpea mixture between warmed tortillas and top with cheeses. Fold tortillas over to form a taco.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add a few tacos to pan and cook 2-4 minutes on each side until tacos are crispy, golden-brown, and cheese is melted. Repeat cooking with remaining tacos, adding additional oil to pan as needed.
- Serve tacos with sour cream for dipping and additional chili crisp and green onions over top. Enjoy!
Notes
Storing Instructions
Store tacos in refrigerator up to 6 days. Reheat tacos in air fryer at 375F 6-8 minutes or in oven at 400F 8-10 minutes.
Nutrition
Serving: 2 tacos (calculated without sour cream or additional crisp) | Calories: 482kcal | Carbohydrates: 44.3g | Protein: 17g | Fat: 27.5g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 560mg | Potassium: 307mg | Fiber: 7.3g | Sugar: 1.1g | Calcium: 348mg | Iron: 2mg