Tacos were one thing I really didn’t want to give up when I became a vegetarian. There’s something about that taco seasoning that makes my mouth water just thinking about it…
In the past, I’ve merely sautéed some chickpeas with olive oil and taco seasoning, and while I get the flavor, the taco texture isn’t really there. So this time, I added some leftover freekah (for information about freekah, click here) to the blend. The chewiness of the grain in addition to the flavor of the chickpeas really made my vegetarian tacos as good as if they had the meat.
Since I’ve been on a beet kick recently and I’m ALWAYS on a kale and carrot kick, I decided to make these unconventional tacos even more unconventional. Adding shredded beets, carrots, and kale really enhanced the flavor of the taco. I also topped it with greek yogurt, peach and pineapple salsa, olives, and shredded cheese. There is literally no better dinner.
My fiancé ate regular taco meat with all of these toppings and also enjoyed it. I don’t know about you, but I think carrots, kale, and beets should be the new go-to for taco toppings.
I almost forgot to mention, my tortillas are homemade, rosemary whole wheat and flax tortillas. Delish.
Vegetarian Tacos with Kale, Beets, and Carrots
1 can chickpeas
1/4 cup cooked freekah
1/4 of taco seasoning packet
1/2 beet, shredded
2 carrots, shredded
handful of kale
Any other toppings you like on tacos
Rosemary Whole Wheat and Flax Tortillas (Recipe Below)
To make taco “meat”: pour a touch of olive oil and mixed garlic in pan. Let brown for a couple minutes. Add drained chickpeas and let cook for about three minutes. Add cooked freekah. After chickpeas have been sufficiently browned (to your taste), add taco seasoning. Top tacos with whichever toppings strike your fancy.
Rosemary Whole Wheat and Flax Tortillas
3 cups whole wheat flour
3 tbsp ground flax
1/4 tsp baking soda
1 tsp salt
3 tbsp olive oil
1 tbsp rosemary
1 cup warm water
1. Mix dry ingredients and add wet. If too dry, add more water slowly, by the teaspoon. Knead until elastic and form into a ball. Wrap in saran wrap and let sit for ten minutes.
2. Separate dough into small balls (about 16) and cover with saran wrap, letting sit again for about ten minutes.
3. Roll the balls out into thin rounds. When rolled thin, cook on griddle or in a skillet on medium high, ungreased. Each side should be cooked for a minute or two, until air pockets form and tortilla is golden brown.
4. Store in airtight container so they do not dry out.