Eating vegan can be healthy and simple with recipes like this!
@WorkYourAshOff Fitness
Taco Filling
2 (15 oz.) cans chickpeas, drained
I (15 oz.) can black beans, drained
1.5 teaspoon chili powder
1.5 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt
pepper
8 street taco flour tortillas
Cilantro Lime Slaw
14 ounces thinly sliced cabbage
½ cup freshly chopped cilantro
â…“ cup olive oil
ÂĽ cup lime juice
2 teaspoons honey
½ teaspoon ground cumin
ÂĽ teaspoon garlic powder
Kosher salt
pepper
Dry chickpeas thoroughly
Heat 2 tablespoons oil in a large pan over medium heat.
Add chickpeas and beans to the pan and cook, stirring frequently for 10 minutes.
Add chili powder, cumin, oregano, garlic powder, along with a couple pinches of salt and pepper and the remaining 2 teaspoons of olive oil.
Toss to coat the chickpeas and beans evenly.
Then cook for another minute or two until the chickpeas are crispy.
Serve with flour tortillas, Cilantro Lime Slaw (instructions below)
Add cabbage and cilantro to a large bowl.
In a measuring cup, combine olive oil, lime juice, honey, cumin, garlic powder, and a couple pinches of salt and pepper. Mix until well combined.
Pour dressing over slaw and toss to combine.
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