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Mexican Smashed Chickpea Tacos

Mexican Smashed Chickpea Tacos

with Avocado & Cheddar Cheese

Vegetarian
Read more

Change up your taco order with these legume-packed versions that use satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and creamy avocado, this meal has a bit of everything for a Mexican-style feast!

Tags:VeggieSpicy
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

1 tin

chickpeas

2 clove

garlic

1 head

cos lettuce

1 unit

cucumber

1 unit

avocado

½ sachet

Mexican Fiesta spice blend

¾ packet

tomato paste

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¾ cup

water (for the pickle)

20 g

butter

(ContainsMilk)

¾ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat43.3 g
of which saturates16.7 g
Carbohydrate69.2 g
of which sugars14.4 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium1480 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until just before serving.

2

Drain and rinse the chickpeas. Finely chop the garlic. Shred the cos lettuce. Thinly slice the cucumber into batons. Scoop out the avocado flesh with a spoon, then cut into 1cm cubes.

3

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the garlic, Mexican Fiesta spice blend (see ingredients list) and tomato paste (see ingredients list) and cook until fragrant, 1 minute. Add the chickpeas and water (for the sauce) and bring to a simmer. Simmer until thickened, 3 minutes.

4

Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Drain the pickled onion. Build your tacos by spreading the yoghurt over a tortilla and filling it with a helping of cos lettuce, smashed chickpeas, shredded Cheddar cheese, avocado, cucumber and pickled onion.