Zucchini Garbanzo Tacos With Caramelized Onions
4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt and pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15 ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas
1. In a saute or sauce pan, add 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )
2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt. Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.
3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. Toss well. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.
4. To serve, warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.
Tastes great garnished with vegan cheese, salsa, guacamole, vegan sour cream, etc. Enjoy!
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
Awesome!!!
Just made this for dinner tonight and WOW! The only thing I changed is that instead of cilantro, I used flat leaf parsley because I'm not a huge cilantro fan. The flavors were so unexpected and went together so well. (lemony chick peas with taco style seasoned zucchini) Even my four-year-old who is known for her picky eating habits cleaned her plate tonight. I get so bored with the typical bean and rice burritos. This was such a delicious change. Thanks so much for the awesome recipe!
These were delicious! Just made them for my husband and me and we both loved them. Thanks for the great recipe!
woot woot!! these are my new favorite tacos! even if you're lazy and just saute chopped zucchini and onion in olive oil and pile it up in a corn tortilla with the garbanzo beans they are still fabulous! Awesome combination :D thanks for the idea
:)>>> Oh these were go-oood!!! Yummy!!
You will want to leave the Garbanzo beans separate from the zucchini and purposefully give it a hot/cold contrast :)
Are you supposed to warm the garbanzo bean mixture as well as the zucchini one, or are you purposefully giving it a hot/cold contrast?
I am so glad you guys enjoyed the tacos :) hah I believe at the time I was using 3-4 fairly small zucchinis but now that it is summer the zucchinis are much larger so good idea on the downsizing :)
ABSOLUTELY stellar! this is a wonderful way to still have tacos without the boring beans+blase taco seasoning equation.
the mediterranean-type flair from the garbanzos and lemon was bright and delectable :9
the only changes we made were to use half a sweet onion instead of a full red. i'm not sure what 3-4 zucchinis would constitute, seeing as my boyfriend brings home 5+ lb ones ^^; , but we used half of one of those.
:)>>> These are so amazing!! I would have never thought to use chickpeas and zucchini to make tacos, but it's such a nice change....and I absolutely love flour tortillas (yes, I'm sure that's weird), so I love making different types of tacos....
I don't really make any changes....well, I don't use that much oil, I just use cooking spray, and I use only a wee bit of cilantro because it's not my favorite thing....but it's pretty much perfect as is.....so thanks Amber!