ROASTED CHICKPEA & MUSHROOM TACOS WITH jalapeño LIME

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

15 oz can chickpeas, drained u0026 rinsed

10 oz baby bella mushrooms, sliced

1/2 jalapeno pepper, seeded

2 tbsp olive oil

1 tsp salt + additional to taste

2 tsp garlic powder

2 tsp chili powder

2 tsp ground cumin

10 -12 corn tortillas

1/2 cup fresh cilantro, chopped for topping

1/2 jalapeno pepper, roasted

1 garlic clove

1/4 cup canned coconut milk

1 tbsp maple syrup

1 tbsp rice vinegar

juice + zest of 1 lime

1/4 cup olive oil

salt to taste

3 cups thinly sliced cabbage

Directions

Preheat oven to 375 degrees and line a sheet pan with parchment paper.

Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, salt, garlic powder, chili powder, and cumin until fully coated. Transfer to the sheet pan. Add the half of the jalapeno pepper to the pan face down and bake for 15-18 minutes, until tender and beginning to brown.

Once the mix is done baking, remove the roasted jalapeno and make the sauce by adding the jalapeno, garlic, coconut milk, maple syrup, rice vinegar, and lime to a blender or food processor and blending on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Salt to taste.

Add the cabbage to a mixing bowl and toss with half of the jalapeno lime sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.

Warm up the stack of tortillas—I wrap in damp paper towels and microwave for about a minute to steam them.

Assemble the tacos by evenly distributing the slaw and chickpea mix in each one, then top with chopped cilantro and additional jalapeno lime sauce.