Chickpea & Beef Tinga Tacos
with Green Pepper, Monterey Jack Cheese & Lime Crema
Tinga is a Mexican dish of succulent stewed shredded meat. Our meatless version features chickpeas sauteed until crisp and browned and then simmered in a smoky spiced tomato-chili sauce; they’re served wrapped in warm tortillas with Monterey Jack, tangy pickled shallot, a drizzle of crema, and a squeeze of lime. A perfect meatless Monday—or any day of the week—dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Chickpeas
1 unit
Long Green Pepper
1 unit
Lime
1 unit
Tomato
5 teaspoon
White Wine Vinegar
2 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
1 unit
Veggie Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
1 teaspoon
Sugar
4 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and very thinly slice shallot. Drain and rinse chickpeas. Core, deseed, and finely chop green pepper. Quarter lime. Dice tomato.
• In a medium bowl, combine vinegar, half the shallot, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and 1 TBSP water until sugar and salt are mostly dissolved. • Set aside to pickle, stirring occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Turn off heat; transfer to a separate medium bowl. Wipe out pan.
• Pat chickpeas dry with paper towels; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. • Transfer to a second medium bowl.
Use pan used for beef here. Once chickpeas are done, transfer to bowl with beef.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add green pepper and remaining shallot; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return chickpeas to pan and stir in tomato paste, stock concentrate, remaining Southwest Spice Blend, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes more.
Once green pepper is softened, return chickpeas and beef to pan. Cook through the rest of this step as instructed.
• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack, crema, and as much pickled shallot (draining first) as you like. Serve with remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
