How to make
Ingredients
- 6corn tortillas (6 inches/15 cm)
- 1 tbsp (15 mL)vegetable oil
- 1/4 tsp (1 mL)ground turmeric
- 1 can (540 mL)chickpeas, drained and rinsed
- 1/4 tsp (1 mL)each salt and black pepper
- 1 tub (200 g)PC® Plant-Based Onion and Chive Tofu Dip
- 1avocado, peeled, pitted and sliced
- 1 tub (300 g)PC® Pico De Gallo Mild Salsa
- 1jalapeño pepper, thinly sliced
- 1/4 cup (60 mL)fresh cilantro leaves
- 1lime, cut into wedges
How to make
- Step 1Preheat oven to 350ºF (180ºC). Stack tortillas and wrap in foil. Bake directly on oven rack until warmed, 8 to 10 minutes.
- Step 2Meanwhile, heat oil in small saucepan over medium-high heat. Add turmeric; cook, stirring, until fragrant, about 30 seconds. Add chickpeas, salt, black pepper and 1 cup water; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, until chickpeas are softened and liquid is absorbed, 5 to 7 minutes. Remove from heat. Mash with potato masher until chunky but no whole chickpeas remain.
- Step 3Meanwhile, mix 3 tbsp tofu dip with 2 tbsp cold water in small bowl to make thin sauce. Set aside. Stir remaining tofu dip into chickpea mixture.
- Step 4Arrange tortillas on work surface. Top with chickpea mixture, avocado, pico de gallo, jalapeño and cilantro, dividing evenly. Drizzle with tofu sauce. Serve with lime wedges.
