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25 mins

Garbanzorizo Taco with Roasted Poblano Cayenne Salsa
I am absolutely in love with this new creation! It is very satisfying, hearty and healthy. The garbanzo beans have the perfect texture for tacos and the liquid smoke gives it that, I don’t want to say meaty flavor but I will.

Posted by Cali Z. Published See Cali Z.'s 7 projects »
  • Step 1

    Soak garbanzo beans overnight for at least 12 hours. I like to make the salsa the day before but you can make it the same day.

    Rinse and dry the garbanzos, then add the garbanzo beans and sun dried tomatoes to a food processor. (I don’t suggest canned garbanzo beans because they are soaked and cooked, which will make a different texture and flavor.) Turn on and process until a fine crumble. Set aside.

  • Step 2

    Mix all ingredients the together for the sauce. Set aside.

  • Step 3

    Add the onions to a straight sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes, add the garlic and continue cooking for 5– 7 more minutes until the garlic starts to brown.

  • Step 4

    While onions are cooking, prepare the lettuce, tomatoes, radish and cabbage and anything else you want to put in your taco.

  • Step 5

    When the garlic is golden, add the garbanzo mix and the sauce to the pan and cook on medium low heat. You have to stir the whole time, for about 10 – 15 minutes. It will stick together at first and then slowly turn into a fine crumble. Just keep smashing down any clumps. A thin layer will stick to the pan just like the soyrizo but it’s totally fine, it won’t burn.

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