Vegetarian Tex-Mex Tacos

Vegetarian Tex-Mex Tacos With Roasted Chickpeas and Homemade BBQ Sauce

Healthy Recipes

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Patterson

The Dish 

This meatless taco is a great option for those looking to boost their veggie quotient for the day. Roasted chickpeas are slathered in a homemade BBQ sauce. The BBQ sauce allows us to infuse more wholesome items into this recipe. Instead of using store-bought sauces, homemade options can use fresh ingredients, low-sodium seasonings, and less refined sugar components — which is exactly the case with this tasty BBQ sauce. Joining the chickpeas are cherry tomatoes, corn kernels, shredded cabbage coleslaw mix, scallions, and cheddar cheese. A little plain low fat Greek yogurt balances the tangy-sweet BBQ sauce. 

Hacking this Recipe 

The BBQ sauce can be made 4-5 days in advance and stored in the refrigerator until ready to use. The recipe makes just about 1 cup (240g) of sauce (2 tbsp or 30g per serving), allowing for oodles of use throughout the week. We prepared this recipe using 1 tortilla of average size and weight (about 10-12 inches in diameter) per person. If you’re using a smaller style of tortilla, compare yours with the weights from this recipe and adjust if needed. If store-bought coleslaw mix (typically found in the produce section) is not available at your local grocer, feel free to use a combination of shredded cabbage (green and purple) and grated carrots to substitute. 

Ingredients

Preparation Instructions