Garden Fresh Vegan Taco Bites Recipe

Name: Garden Fresh Vegan Taco Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 100 g Coriander Leaves; 1 pc (approx. 500 g to 800 g) Cabbage; 500 g Capsicum Green; 500 g Tomato - Hybrid; 250 ml Lemon Juice Concentrate; 100 g Hing Khoda; 50 g Cumin Powder; - Olive Oil; 50 g Black Pepper Powder; 4 Taco Shells; 1pc Avocado; 400G Chtoura Foods Boiled Chickpeas In Brine; 200 g Almond Flour; 250 G Kala Ghevada Dal; 100 g Salt

Mexican cuisine · 176 calories

About this recipe

Garden Fresh Vegan Taco Bites are a delightful combination of fresh vegetables, protein-packed lentils, and aromatic spices, creating a comforting and nutritious snack perfect for sharing with family. These bite-sized tacos are -free and vegan, offering a wholesome yet budget-friendly twist on Mexican cuisine. The vibrant flavors of bell peppers, tomatoes, and crunchy cabbage blend with tangy lime and warming spices, making them ideal for an afternoon snack or light meal. Simple to prepare and bursting with fresh garden flavors, this dish is a great way to enjoy a healthy, satisfying treat together. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
1 pc (approx. 500 g to 800 g) Cabbage
500 g Capsicum Green
500 g Tomato - Hybrid
250 ml Lemon Juice Concentrate
100 g Hing Khoda
50 g Cumin Powder
- Olive Oil
50 g Black Pepper Powder
4 Taco Shells
1pc Avocado
400G Chtoura Foods Boiled Chickpeas In Brine
200 g Almond Flour
250 G Kala Ghevada Dal
100 g Salt

Instructions

1. In a mixing bowl, combine boiled chickpeas and kidney beans, and mash them until smooth. Add asafoetida, cumin powder, and taco seasoning, mixing well to incorporate the spices.
2. Prepare the taco shells by combining -free corn flour and almond flour. Add salt, black pepper, and a tablespoon of olive oil, mixing until crumbly. Gradually knead into a dough and roll out small discs.
3. Heat a skillet over medium heat, and lightly toast the taco shells for 1-2 minutes on each side until firm and golden. Remove and set aside.
4. In a separate pan, heat a tablespoon of olive oil. Add chopped capsicum, cabbage, and tomatoes, sautéing for 3-4 minutes until slightly tender. Stir in lime juice and coriander leaves for a fresh burst of flavor.
5. Assemble the taco bites by placing a spoonful of the chickpea and kidney bean filling into each shell, topping it with the sautéed vegetable mixture. Garnish with additional coriander leaves if desired.
6. Serve the Garden Fresh Vegan Taco Bites warm, paired with lime wedges for extra zest.