Mexican Smashed Chickpea Tacos
with Mojo Rojo Sauce & Cheddar
Change up your taco order with this legume-packed version that uses satisfying chickpeas to create a filling meal. With zesty pickled onion and our new flavourful mojo rojo dressing , this meal has a bit of everything for a Mexican feast!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 tin
chickpeas
1 cob
corn
2 clove
garlic
½ head
cos lettuce
1
tomato
½ sachet
Tex-Mex spice blend
1 sachet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Mojo Rojo Dressing
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tsp
salt
1 tsp
sugar
20 g
butter
¾ cup
water (for the chickpeas)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.
Drain and rinse the chickpeas. Slice the kernels off the corn cob. Finely chop the garlic. Shred the cos lettuce (see ingredients). Roughly chop the tomato.
In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the corn and cook until browned, 3-4 minutes. Add the garlic, Tex-Mex spice blend (see ingredients) and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and the water and bring to a simmer. Simmer until thickened, 3 minutes.
Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste.
TIP: Add a splash more water if the chickpea mixture looks too thick.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Drain the pickled onion. Build tacos by filling each tortilla with cos lettuce, smashed chickpeas, shredded Cheddar cheese, mojo rojo dressing, tomato and pickled onions.