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Garbanzo Tacos

What you need: 

2 (15 ounce) cans garbanzo beans (1 can, drained)
1 (1 1/4 ounce) packet vegan taco seasoning
lettuce, shredded, to taste
6 large tortillas or 12 hard taco shells
tomatoes, chopped, to taste
onions, diced, to taste
salsa, to taste

What you do: 

1. Dump both cans of beans into a skillet (but use the liquid from only one can). Dump in the taco seasoning.
2. Stir and let simmer for about 10-15 minutes.
3. Add beans and other ingredients to your tacos, burritos, and/or taco salads.
Especially good recipe for those who aren't crazy about the flavor of garbanzo beans. The seasoning takes over.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I had no idea how fantastic these would be. I mean I love beans and things but garbanzo tacos??? I thought I'd give it a try after reading all of the rave reviews. I first sauteed some chopped onion and green pepper in a bit of olive oil before pouring one can of chickpeas in with the juice. I made my own taco seasoning and added a couple of teaspoons of that and mashed it up a bit with a potato masher and let it cook up. It was delicious! The taco seasoning made it so good. I served them on ready made taco shells (because I didn't feel like frying some up myself) along with fresh lettuce, tomato, cilantro and wedges of lime and of course  hot sauce! Thanks for the recipe, it's a keeper!

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Oh man, this is yum. I made this for dinner last night and had six tacos (six!). Best part, making six tacos only used up half of my garbanzo filling! six more tacos for me! I used a Garden of Eatin' taco dinner kit which made this a breeze. everything in the kit is vegan. I took my two cans of chickpeas and added the taco sauce and taco seasonings in the kit to them over medium heat. sauteed a while, then added a whole bag of organic spinach. Good stuff. In my tacos I put the garbanzo filling and some salsa. Yum.

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Anonymous

I made these last night and while I wasn't overly wowed, I am going to make them again for sure because I think it can be tweaked into something excellent! I used Bearitos taco shells (no hydrogenated oils - yay!) and kingvegas's recipe for taco seasoning. I think this taco seasoning needs a little more kick to it b/c it didn't have a ton of flavor, but I did like how the flour made the sauce thicken up. I served the tacos with some diced avocado, diced tomato, and lettuce. All in all, definitely a good base recipe that you should fiddle around with.

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Thank you so much for this recipe.  My mom made them for dinner the other night, and they were AWESOME.  I loved them more than the "fake meat" tacos, and I know they are healthier.
I would suggest not using store bought taco seasoning, it's so salty.  My mom makes her own, and you can adjust the seasoning to your own taste. 
Again, thanks.  This is going to be a staple for me.

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This recipe is sooooo much better than any soy crumble tacos I have ever made before. :D  Garbanzos rule!  Can't wait to have the leftovers tomorrow at lunch.  Thanks so much for this delicious recipe!

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This recipe is super quick and ez, plus it gets those beans into your body.  Half garbanzo half black beans is the way to go, creates a better texture.  Plus throw in some chopped tomatoes and avacado for flavor/color.  I just wait for the beans to soften in the pan then manually mash them.  The black beans will break down ez but the garbanzo will keep it "meaty".

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These were super tasty! My husband and I both loved them. I mashed the chickpeas in a food processor. We also added shredded Follow Your Heart (I think that's what it's called) mozzerella fake cheese, chopped tomatos, chopped lettuce, Tofutti sour cream, and hot sauce. So easy, yummy, and fun! Sometimes I think I couldn't live without chickpeas. I use them in so many different recipes. Hurray for Chickpeas!  ;D

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These were wonderful and easy! I halved the recipe (only 1 can of garbanzos, half the packet of taco seasoning) and I still had enough for 3 meals of 3 tacos each.  I think next time I might pulse in the beans in my food processor once or twice to break them up more - I had a little  bit of difficulty breaking them up with my large spoon, even after they'd simmered for a long time. Maybe it was just the brand I used.

I can't wait to feed these to other people so that they can enjoy them, too!

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Wow, that was surprising. These were so good, and so easy! I love beans, and tacos, and bean tacos, but I never would have thought to use garbanzos for the filling. I guess I'm a bean purist--I like chickpeas only as hummus, or in Indian food like chana masala. But this was awesome. I used plain old water instead of the liquid from the can, to cut down on the salt. And I mashed up the beans like crazy (it's easier if you do it while they're cooking, they're softer obviously). Next I'm going to try the black eyed pea and potato taco recipe I saw the other day! I'm thinking outside the bean box from now on.

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These ROCK!! Cheap and easy ..so yummy!!  :D

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