Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

15 ounces chickpeas, drained and rinsed

10 ounces baby bella mushrooms, thinly sliced

1/2 jalapeno pepper, seeded and halved lengthwise

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons garlic powder

12 six-inch corn tortillas

roughly chopped cilantro, for topping

1/4 cup canned full-fat coconut milk

1 garlic clove

juice and zest of 1 lime

2 tablespoons rice vinegar

1 tablespoon maple syrup

1/2 teaspoon kosher salt, additional to taste

2 tablespoons olive oil

3 cups thinly sliced cabbage (or 9 ounces pre-shredded cabbage or coleslaw mix)

Anweisungen

Preheat oven to 375F. Prepare a large sheet pan.

Roast the vegetables: Add the chickpeas and sliced mushrooms to a mixing bowl and toss with the olive oil, salt, chili powder, cumin, and garlic powder until fully coated. Transfer to the sheet pan. Add the jalapeno pepper to the center of the pan face down. Bake until the chickpeas and vegetables are lightly browned and soft, 15 to 20 minutes.

Make the sauce: After roasting, remove the jalapeno and place it in a food processor or blender. Add the coconut milk, garlic, lime zest, lime juice, rice vinegar, maple syrup, and salt. Blend on high speed until smooth. While continuing to blend, slowly stream in the olive oil. Taste and add additional salt if desired.

Mix the slaw: Add the cabbage to a mixing bowl and toss with about 2/3 of the sauce. Add additional sauce as desired, then reserve the rest for topping the tacos.

Warm the tortillas: wrap the stack of tortillas in a damp paper towel and microwave for about a minute to steam. Alternatively, warm on a skillet with a light coating of oil.

Assemble the tacos: divide the tortillas between four plates and evenly divide the chickpea mix and slaw between them. Top with chopped cilantro and additional sauce, if reserved.