Roasted Chickpea & Veggie Tacos
With Chilli Coriander Mayo
These tacos hit all the right marks – they are full with roasted sweet pumpkin, crispy spiced chickpeas, crispy fresh veg and delicious creamy mayo. Not to mention they are high in fibre and protein. It’s a winner, winner veggie dinner!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Peeled Pumpkin
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 sachet
Mexican Fiesta spice blend
1 tin
sweetcorn
1 bunch
coriander
1 unit
long red chilli
1 tub
mayonnaise
(Contains Egg;)
1 head
cos lettuce
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Chop the peeled pumpkin into 1 cm cubes. TIP: Cut the pumpkin to the correct small size so it cooks in the allocated time! Place the pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, or until tender.
While the pumpkin is roasting, drain and rinse the chickpeas. Pat the chickpeas dry using a tea towel or paper towel. Place the chickpeas and Mexican Fiesta spice blend in a medium bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. Transfer to the second oven tray lined with baking paper and roast for 10-12 minutes, or until browned and crisp. Once cooked, combine the pumpkin and chickpeas in a medium bowl.
While the pumpkin and chickpeas are cooking, drain the tinned sweetcorn. Heat a medium frying pan over a high heat. Add the corn kernels and cook for 3-5 minutes, tossing occasionally, or until lightly charred.
Finely chop the coriander (reserve a few leaves for garnish!). Deseed and finely chop the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli. Combine the coriander, long red chilli and mayonnaise in a medium bowl. Season to taste with salt and pepper and loosen with water (2 tsp for 2 people / 1 tbs for 4 people). Mix well. Roughly chop the cos lettuce.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave in 10 second bursts, or until warmed through.
Bring everything to the table to serve. Top each tortilla with the cos lettuce, roasted pumpkin, chickpeas and corn and drizzle with the mayo. Sprinkle with the reserved coriander leaves to garnish.
