By now you know, we are big fans of tacos….
First of all, who doesn’t love tacos? They taste great!
Second, I always know what to cook on Tuesdays– Taco Tuesday anyone?
And thirdly, and perhaps most importantly, they are easy and customizable — both of which are necessary feeding a family on a weekday.
You can basically take any ingredients you love, place it in a warm corn tortilla and you have yourself a meal!
The first time I made these particular tacos was by chance.
I had some leftover enchilada sauce (remember those super yummy Spinach & Artichoke Enchiladas?) and I needed a quick meal so I heated up some chickpeas with the sauce and made tacos using some Kale Slaw mix I had picked up at Whole Foods, some diced avocado, sprinkle of queso fresco, and, shown below, finished it off with some squirts of Sriracha.
It was beyond simple, quick and so delicious!
It has since become regular in our rotation whenever I need a quick meal for me and my husband (i.e. the boys aren’t addicted to chickpeas the way we we are!).
And when I can’t find a Kale Slaw, I just slice up some kale and mix it with any cole slaw mix. The combo is hearty, flavorful and nourishing.
All you need is chickpeas, an easy to make homemade enchilada sauce, an already made slaw mix, some kale and some gluten-free tortillas. We tend to use Siete Foods Almond Flour Tortillas which also happen to be grain free.
The enchiladas sauce is the only cooking and that takes about 10 minutes — 5 minutes to prep and 5 minutes to cook.
Recipe adapted from Cookie and Kate, all you need is: gluten-free all purpose flour, olive oil, vegetable broth, tomato paste, apple cider vinegar and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.
It comes together in minutes and requires whisking while you cook it so it doesn’t clump or burn, so I highly recommend measuring out all the ingredients ahead of time and putting near the stove before you start making it.
Then it’s smooth and creamy and packed with the yummiest flavor!
While this is already a super quick meal, you can speed it up even more by making the enchilada sauce ahead of time (takes about 10 minutes between prep and heating) and storing it in the refrigerator until ready to use.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.