Description
These taste delicious and make a great lunch. Add a side salad for a quick dinner too.
Ingredients
1 cn chickpeas (drained and rinsed, 14 oz can)
1 cn tomato (chopped tomatoes, 14 oz can)
1⁄2 t cumin (ground)
1⁄2 t paprika (ground)
1 clv garlic (peeled and crushed)
1 onion (small, sliced thing)
2 T tomato (diced small)
1 1⁄2 lime (juice only, 1/2 lime for salsa, 1 lime for guacamole)
3 T olive oil (1/3 for filling, 2/3 for salsa)
1 avocado (ripe)
2 oz yogurt (plain, low fat yogurt)
6 tortilla (corn tortillas)
seasoning (salt and pepper to taste)
Instructions
- Heat 1 Tbs of oil in a large non-stick pan, add the garlic and sauté for approximately 1 minute. Add the chickpeas, corn, chopped tomatoes, cumin and paprika. Mix well and simmer gently for approximately 10 to 15 minutes.
- While that's cooking make the salsa. Place diced sliced onion, diced tomatoes, chopped coriander, juice of half a lime and 2 tablespoons olive oil in a small bowl and mix well. Season to taste with salt and pepper and place in refrigerator for flavors to absorb.
- Once your chickpea mixture is finished cooking and the salsa is done, make the guacamole (right before serving).
- Mix guacamole ingredients - ripe avocado, low fat yogurt and juice of one lime - in a bowl and crush with fork until light and creamy.
- Gently heat the corn tortillas in a hot oven for approximately 1 minute. Divide the chickpea mixture between the tortillas and top each tortilla with a little salsa and guacamole. You can also add a dollop of sour cream or low-fat plain yogurt. Roll up and serve immediately.
Notes
If you like it hot add a few jalapeños or 1/2 seeded and finely sliced red chili to the salsa.
Corn is a cereal that does not contain gluten. This recipe is suitable for a gluten free diet.
How to make it dairy free? Substitute yogurt with 1 Tbs olive oil.
Yield
6 servings
Preparation time
20
Cooking time
15
Total time
35 minutes