Tacos are a great way to get your Little Chef involved in the kitchen and excited to make healthier choices as well. We love these quick vegetarian chickpea tacos as a weekday dinner. 

INGREDIENTS:   

FILLING    

• 1 TBS OLIVE OIL

• 1 CUP SWEET POTATO, SMALL DICED

• 1- 15 OZ CANNED CHICKPEAS, RINSED AND DRAINED

• 1/2 CUP RED BELL PEPPER, DICED

• 1/2 CUP ONION, DICED

• 2 GARLIC CLOVES, FINELY MINCED

• 1 TSP CHILI POWDER

• 1/2 TSP GROUND CUMIN POWDER

• 1/2 TSP SMOKED PAPRIKA

• SALT AND PEPPER TO TASTE

6 CORN TORTILLAS

DIRECTIONS

PREHEAT A LARGE PAN OVER MEDIUM HEAT. ADD OLIVE OIL AND SWEET POTATOES. COOK FOR 3-5 MINUTES, STIRRING EVERY FEW MINUTES. ADD REMAINING INGREDIENTS AND ABOUT 1/4 CUP WATER. REDUCE HEAT TO LOW AND COVER. COOK UNTIL POTATOES ARE TENDER. SERVED BEST WITH CABBAGE SLAW MIX AND TOASTED CORN TORTILLAS.

*TIP: CUT SWEET POTATO TO THE SAME SIZE AS THE CHICKPEA BEANS SO THEY COOK QUICKLY AND EVENLY.

*optional: add shredded cabbage and red onion as a crunchy topping.