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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: 
Recipe Category: 


Made these for a bunch of people last night and everybody loved them!


I was curious if you ever considered changing the page layout of your blog? Its very well written.

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I can set up my new idea from this post. It gives in depth information. Thanks for this valuable information for all,.. 

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Made these last night and I might have a new favorite recipe! I also mashed up some black beans and used the paste to "glue" a soft and hard taco shell together ("Double Decker" style) then topped each taco with lettuce and cheese. Delicious and super easy!!


I made these a few nights ago, I had fresh beans on hand and I also made my own seasoning. I ended up cooking it for 20 minutes with 8 ounces of water and they still wouldn't soften. So I put them in my blender and "Wola" it was the perfect texture. The beans even have that "meaty" taste to them. I will make these again!


This recipe is a staple in my house. These tacos encouraged my boyfriend to ditch red meat for good, hurray!
I regularly make these with some spicy rice and thinly sliced potatoes (baked in the oven for a crunch). I use soft taco sized flour tortillas, fill them with beans, rice, potatoes and sometimes cooked peppers and onions, then I toss them in the oven to toast the tortillas til they're crunchy. This meal is easy, delicious and ridiculously filling! I can put down one and my boyfriend barely finishes two before we become immobilized by a food coma. Try it!


I make this all the time but I make a few modifications. I don't use any of the sauce from the can but instead use about a tablespoon of oil and mash the chickpeas in the pan and fry them with the taco seasoning with a little water and dried oregano added. We like to serve it over tostadas with all the fixings. When the chickpeas are mashed they take on a nice texture and color with the taco seasoning.


where is the recipe? dont c it anywhere!  :-\

Look at the top of the page. Click on Page 1. Or on the name of the recipe.


These were delicious! My daughter and I loved them!


I seriously LOVE this recipe.  I can't believe how amazing it is.  I can't stop raving about these tacos!  I made the beans just like the recipe calls for.  WOW!  Simple, and delicious.  I served them with lettuce, tomato, purple onion, cilantro, and hot salsa.  I lightly coated corn tortillas with a touch of oil, and broiled them on one side until they started to turn just a tad crispy.  This allowed them to be crispy, yet tender enough to fold, and sink my teeth into easily.  ;)  Serve up some rice cooked with salsa, and you've got the best taco meal ever! 



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