Chickpea Tinga Tacos

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• chickpeas
  2
• flour tortillas
  4
• lime
  1
• long green pepper
  1
• olive oil
  2.667 tbsp
• paper towels
• salt
  1 tsp
• shallot
  1
• sour cream
  2 tbsp
• sugar
  2 tsp
• tomato
  1
• white wine vinegar
  1 tsp

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas . Core, deseed, and finely chop long green pepper . Quarter lime . Dice tomato .

   shallot: 1, chickpeas: 2, long green pepper: 1, lime: 1, tomato: 1
2. 

   2

   In a medium bowl, combine white wine vinegar , half the shallot, 1 tsp sugar , a pinch of salt , and 1 tbsp water until sugar and salt are mostly dissolved. Set aside to pickle.

   white wine vinegar: 1 tsp, sugar: 2 tsp, salt: 1 tsp
3. 

   3

   Pat chickpeas dry with paper towels ; season with half the Southwest Spice Blend , salt, and black pepper . Heat a large drizzle of olive oil in a large pan. Add chickpeas and cook until lightly browned, ⏱️ 5 minutes . Transfer to a second bowl.

   paper towels, Southwest Spice Blend: 1 tbsp, black pepper: 1 tsp, olive oil: 2.667 tbsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm, ⏱️ 30 seconds . In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water until drizzling consistency.

   flour tortillas: 4, sour cream: 2 tbsp
5. 

   5

   Divide tortillas between plates. Fill with chickpeas, tomato, Monterey Jack cheese , crema, and pickled shallot. Serve with lime wedges.

   Monterey Jack cheese: ½ cup