Mushroom Chickpea Tacos
Ingredients
- 8 ounces baby bella mushrooms
- 1 (15-ounce) can chickpeas, drained and rinsed
- Zest of one lime
- ¼ cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon salt
- 2 tablespoons chopped cilantro
- 8 (6-inch) corn tortillas
- 2 avocados, sliced
Directions
- In a plastic bag, combine all ingredients (except the tortillas and avocados).
- Marinate at room temperature for 15 minutes.
- Preheat oven to 425°F.
- Spread the mushroom and chickpeas out on a baking sheet. Roast for 10-15 minutes.
- Serve in tortillas with avocado.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 410 (160 from fat) |
| Total fat | 17g |
| Saturated fat | 2g |
| Cholesterol | 0mg |
| Sodium | 560mg |
| Carbohydrate | 58g (16g dietary fiber, 8g sugar) |
| Protein | 13g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
