As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
These easy Bell Pepper & Chickpea Tacos w/ Avocado Green Chile Sauce can be made in just 15 minutes. Using ingredients you likely already have in your pantry and just a few fresh items, you can be enjoying Taco Tuesday in no time!
These delicious and flavorful Bell Pepper & Chickpea Tacos came about on one of those “let’s-take-a-look-in-the-fridge-and-see-what’s-left” type of nights. I had opened quite a few cans of chickpeas in the previous days trying to perfect my Peanut Butter Chocolate Cupcakes, but I only needed the brine (a.k.a aquafaba), so I just kept storing the chickpeas in the fridge. I made a batch of my Chickpea Salad, but I still had more chickpeas left. We always have peppers in the fridge. My son loves to take pepper strips in his lunchbox, so I slice several peppers at once so they are always ready to grab. There was part of a bunch of cilantro in the fridge that needed using up and one avocado left on the counter. If that doesn’t all just scream taco night, I don’t know what does. 🙂
The best part about these chickpea tacos is that they are so quick and easy. Perfect for any night of the week. We all have those nights where that last thing we want to do is make dinner. We either don’t have time or we don’t have the energy. But, we also know that take-out or frozen pizza is not the best way to go. These budget friendly tacos are just the answer. Just 15 minutes from start to finish! Which also makes them a perfect choice for a super fast lunch as well.
The sauce could not be easier. Throw it all in a blender and puree. Add a little water to thin it out if necessary.
Now, go make these yummy vegan tacos and revel in the fact that dinner is done!
As always, I love hearing from you, so leave me a comment and let me know how you liked them. Thanks, guys!
Bell Pepper & Chickpea Tacos w/ Avocado Green Chile Sauce
Ingredients
Bell Pepper & Chickpea Tacos
- 1 clove garlic (minced)
- ¼ cup vegetable broth (divided)
- ¾ tsp chili powder
- ¾ tsp cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 can chickpeas (rinsed and drained) (or 1 ½ cups cooked chickpeas)
- ¾ cup diced bell peppers (any variety; I used red and yellow)
- salt/pepper to taste
- 6 tortillas of choice (gluten free if desired)
Avocado Green Chile Suace
- 1 avocado
- 1 4 oz can diced green chiles
- 1 handful cilantro
- juice of 2-3 limes
- salt/pepper to taste
- use water to thin if needed
Instructions
For the Bell Pepper & Chickpea Tacos:
- Heat 2 tbsp vegetable broth in a skillet over medium heat.
- Add the garlic, chili powder, cumin, smoked paprika and oregano and cook through about 1-2 minutes.
- Add the chickpeas and peppers and sauté 2-3 minutes, stirring occasionally.
- Add the remaining 2 tbsp of vegetable broth and saute another 4-5 minutes to heat through.
- Add salt/pepper to taste and adjust spices as necessary.
For the Avocado Green Chile Sauce:
- Place all ingredients in a blender and puree.
To assemble:
- Place the pepper & chickpea mixture on a tortilla and top with the creamy avocado green chile sauce. Add any other topping as desired (lettuce, diced tomatoes, diced red onion, etc)
Notes
Nutrition
More Delicious Taco Recipes to Love:
Crispy Coconut Lime Baked Cauliflower Tacos
Gin says
Ha, that stuff _totally_ screamed taco night! This sounds so delicious Jenn. Your stuff always sounds delicious! 🙂
Jenn S. says
Thank you so much, Gin! I can pretty much make any ingredients scream taco night! 🙂
michelle says
Just had a convo with my vegetarian friend about the lack of veggie centric tacos near us. This is the perfect substitute for meat and fish!
Jenn S. says
That’s interesting, Michelle. I always find Mexican to generally be a really safe choice if we are eating out. I can almost always find something to eat there. Though, there isn’t much variety…it’s all rice and beans and sometimes peppers/zucchini. I would like to see some more creative veggie tacos in restaurants!
Jacqueline Meldrum says
Those look really tasty Jenn. I love them. Stumbled, tweeted and yummed 🙂
Jenn S. says
Oh, thank you so much, Jac!
choclette says
Love the avocado green chilli sauce. It all looks delicious. My only problem, not being familiar with tacos, is wondering how to eat them. I’m familiar with wrapping like a burrito, but these I’m a bit unsure about.
Jenn S. says
You would eat it like any soft taco. A little bit of the filling fell out when we were eating them, but that generally happens with any taco, right?! Thanks, Choclette!
Uma Srinivas says
Looks so delicious. Ingredients are cool and love the color of it.
Jenn S. says
Thanks, Uma!
nicoleanndawson says
My favorite part would probably be the Avocado dressing! I’ve done similar dressings with jalapenos instead of chiles or sour cream for an even creamier texture but the chiles version will have to be a new one to try on our Taco Tuesday.
Jenn S. says
Jalapeños would be a great addition to add some heat!
Mel @ avirtualvegan.com says
I love the flavours you have going on in those tacos and that sauce sounds right up my street. I love chiles!
Jenn S. says
Thanks, Mel! I just started throwing a bunch of green stuff in the blender. It worked! 🙂
Leah M @ love me, feed me says
Love how simple these are, but also so full of flavour! Tacos are always a good idea!!
Jenn S. says
Thanks, Leah! Totally quick and easy.
Linda @ Veganosity says
I could eat chickpeas everyday. These are so colorful and fun, Jenn. I might have to make it taco Wednesday tonight. 🙂
Jenn S. says
Taco Wednesday is totally acceptable! I really love chickpeas, too. I buy them every time I’m at the store even if I already have plenty at home. I never want to run out!! 🙂 Thanks, Linda!
Dixya @ Food, Pleasure, and Health says
im a big fan of chickpeas but never used it in tacos. love this idea.
Jenn S. says
Oh, you definitely should, Dixya! I think you would love them! Thank you!
Sam | Ahead of Thyme says
These tacos look so healthy! Thanks for the recipe!!
Jenn S. says
Thanks, Sam!
Noel says
Taco Tuesday!!
Great job making supper with what’s on hand! How many times do I end up doing that sort of “meal planning”?! More times than I probably should …
Jenn S. says
Nothing wrong with that at all, Noel! I think I’m most creative when I “have” to be. 🙂
Whitney says
Chickpeas are so versatile, and the fact that they can be used as a taco ingredient is great! A really nice veggie taco you’ve made!
Jenn S. says
Thanks, Whitney! Definitely versatile – I use them all the time.
Natalie says
I love meals that just happen based on what’s on hand! Such a great idea, chickpeas are the best instant taco filling, and that sauce sounds spicy but super flavorful. Easy peasy, taco night done!
Jenn S. says
Thanks, Natalie! I love that chickpeas retain a bit of a “bite”. Not exactly crunchy (unless you roast them) but a great texture paired with the soft tortillas and crisp peppers. Who doesn’t love Taco Tuesday?!
Strength and Sunshine says
Well happy taco tuesday…in a snap!!!! Tacos are a great quick option to through together! Just got to warm up some beany filling and stuff a shell 😉 Yum and satifying!
Jenn S. says
So easy, right?! Happy Taco Tuesday!! 🙂 Thanks, Rebecca!