Chickpea and Pepper Tray-Bake Tacos with Fresh Guacamole and Salsa

Updated: Dec 10, 2019


Total Prep and Cooking Time: 30 minutes

Equipment Needed: Oven

Freezable: No

Serves: 2-3




When I first made this vegan tacos recipe I never wanted them to end. I always use to cook this meal in a frying pan rather than the oven. I then wanted to add more textures so decided to try cooking the veggies in the oven, and wow it transformed it. The chickpeas became crispy, the peppers were so soft and juicy, when combined with the tangy salsa and smooth guacamole, it's a match made in heaven.


Ingredients for tray-bake tacos:

  • 150g of mushrooms

  • 1 red pepper

  • 1 green pepper

  • 1 yellow pepper

  • 1 x 400g can of chickpeas, drained

  • 2 tbsp of olive oil

  • 2 tbsp of water

  • 1 tsp of paprika

  • 2 tsp of cumin

  • ½ tsp of chilli powder

  • ½ tsp of ground coriander

  • ¼ tsp of garlic powder

  • ¼ tsp of cayenne pepper (optional)

  • ½ tsp of smoked paprika


Salsa:

  • 3 plum or salad tomatoes

  • 1 small red onion or 1/4 of a large red onion

  • 1 tbsp of chopped fresh coriander

  • 1/4 lime (you'll need one lime in total for the entire recipe)

  • 1/2 red chilli (optional)

  • 1/2 tsp of salt

  • 1/2 tsp of pepper


Guacamole:

  • 1 ripe avocado

  • 1 tbsp of chopped fresh coriander

  • 1/4 lime

  • 1/2 red chilli (optional)

  • 1/2 tsp of salt

  • 1/2 tsp of pepper


To Serve:

  • A wedge of lime with each portion

  • Fresh coriander

  • 6 soft or hard-shell tacos (you can also sub for tortilla wraps/GF tortilla wraps)



Method:


1. Firstly, turn your oven on to 200 degrees C.


2. Then, thinly slice your mushrooms, onion and peppers length ways, so that the pieces end up being thin and long (the thinner you cut them, the quicker they’ll cook). Then place the veggies on a large oven proof tray, along with your chickpeas.


3. In a container with a lid, add your oil, water, paprika, cumin, chilli powder, ground coriander, garlic powder, cayenne pepper (optional), salt, pepper and smoked paprika. Place the lid on the container and shake until the sauce has mixed together.


4. Then, pour the sauce on the veggies and mix well to ensure they are all covered. Place in the oven for around 20 minutes, stirring half way through.


5. Salsa - while your veggies are cooking, start to slice your onion, chilli and tomatoes into small cubes, add to a clean bowl apart from 1 tbsp of chopped onion and 1 tbsp of chopped tomato as we will be adding this to the guacamole that we’ll make next. Then, add your chopped coriander, salt, pepper and lime juice to the salsa and mix together.

6. Guacamole – thinly slice your chilli and add to a clean bowl with the tomato and onion that you set aside when preparing the salsa. Then, add 1 avocado, lime juice, salt, pepper and fresh coriander to the bowl and begin to mash together.


7. Once your veggies are cooked, take them out of the oven and serve with taco shells or wraps, fresh guacamole and salsa. Garnish with fresh coriander and a wedge of lime - enjoy!



If you made this, I would love to hear from you! Comment below or get in touch on Instagram.


Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.

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