In an effort to eat healthier, I am attempting more meatless meals. I was worried, being a huge carnivore that I would miss the chicken in this dish. Surprisingly, it was very filling! I used chickpeas and my regular taco fillings and loved it. Even my oldest son was a fan. This is a keeper!
Chickpea Taco Bowls:
1 tablespoon of Oil
1 can of Chickpeas (drained)
1 can of Corn (drained)
1 can of Black beans (drained)
1 can of Rotel (drained)
1 package of taco seasoning
1 can of Green Chili Enchilada Sauce
1 package of Lipton’s Taco Rice
Cheese and other toppings
Heat 1 tbsp of oil in a pan on medium heat. Add chickpeas. Season with salt and pepper. After chickpeas of cooked for about 5 minutes, add in corn, black beans and Rotel. Cook for an additional 10 minutes.
Mix up taco seasoning as directed on package.
Cook taco rice according to the package.
Add taco seasoning to the mix. Bring liquid to a boil. Reduce heat to low, and let simmer for about 5 minutes.
After rice is finished, transfer to a bowl. Top with chickpea mix. I added the green chili sauce per bowl depending on the person eating. However, you can mix it all in before dishing it up.
Top with cheese and any other desired toppings. I topped ours with my mom’s Avocado Salsa.