Chickpea Tortilla Tacos

Chris and I made dinner together last night and decided to make something with our new obsession: chickpea tortillas. The chickpea tortillas are high in fiber and protein plus super delicious. You can make these into burritos but I haven't had luck making the tortillas large or use regular tortillas if you don't want to experiment with a new food...but I highly recommend you try these!

Ingredients for filling:
You can substitute whatever veggies you have available or prefer over these

1/2 package of soy chorizo
1 zucchini
1/2 cup thawed frozen corn
1 handful of fresh spinach
1/4 cup chopped onion
5 sliced button mushrooms
1/4 cup chopped bell pepper (we used red and yellow)
1 tomato
1 avocado
cilantro for garnish

 For the soy chorizo we prefer Trader Joe's brand

In a large pan (we used the cast iron) heat 1/2 tbl of high heat oil (canola, coconut,etc..) chop and then add the following veggies:
1 zucchini
1/2 cup thawed frozen corn
1/4 cup chopped onion
5 sliced button mushrooms
1/4 cup chopped bell pepper (we used red and yellow)
1 tomato

Stir and cook the veggies on medium for a couple minutes. Then clear a space in the center of the pan for the chorizo:

Cook until the chorizo gets a little crispy. Add the spinach and turn off heat. The spinach will wilt if you stir it around with the warm veggies. This will reduce its cooking time and help keep the nutrients.

Ingredients for tortillas:

2/3 cup water
2/3 cup chickpea flour
*1/2 tbl high heat oil for cooking

Mix the flour and water in a bowl. Pour into pan with heated oil. *I estimated the oil because we just used enough to lighlty coat the pan. We cooked the tortillas for 5 minutes on medium high on each side. The tacos work better if they get a little crispy.

Place the veggies on top of the tortilla and top with avocado and cilantro. Add salsa, hot sauce or whatever you like. enjoy! :)