Who ever thought of making a taco out of sweet potatoes and chickpeas? Not me! This recipe was originally intended to be Black Bean and Yam Tacos from the Skinny Bitch cookbook that I love. It turned out that I was out of black beans, so I subbed chickpeas, and it worked! These tacos were super simple to make and full of yummy vegetables.
The first step was to saute a sweet potato until soft.
Then, I added a diced green bell pepper, and spices: garlic, cumin, coriander, chile powder, and oregano and sauteed some more.
Next up I added a diced tomato and a can of rinsed chickpeas and sauteed until warmed through.
Finally, I sliced up an avocado and spooned the mixture into a whole wheat tortilla. These tacos surpassed my expectations. They had great flavor, a fajita-like texture, and were full of nutrients. I bet they would be good with other vegetables as well. Corn and squash are two easy additions that come to mind. Have you ever made meatless tacos?