top of page

Roasted Beet & Chickpea Tacos

I have yet to find a combination that does not taste delicious wrapped in a tortillas and eaten like a taco. The sweetness of the beets and spicy kick of the chickpeas make a dynamic duo and the arugula, cotija, and sliced avocado provide the ultimate topping.

Ingredients: (makes 6 tacos)

  • 2 red beets, trimmed, peeled and chopped in bite-size pieces

  • Olive oil

  • Salt and pepper

  • 1 cup roasted chickpeas (see below)

  • 6 Tortillas, corn or small flour

  • Toppings: Arugula, crumbled cotija cheese, avocado slices, lime wedges


  1. Preheat oven to 375, place beets on foil, drizzle with 1 T olive oil and salt and pepper and wrap in foil. Bake for 45-50 minutes until soft.

  2. Roast chickpeas at 450 degrees : prepare chickpeas- drain and dry on kitchen towel, remove any excess skins. Toss with 1 T olive oil, 1/2 t salt, 1/4 t pepper, 1/2 t paprika and 1/4 t chili powder, and spread on cookie sheet in one layer, bake until crispy, about 30-40 minutes

  3. Heat tortillas on a frying pan to soften and make pliable

  4. Assemble tacos with beets, chickpeas, cotija, arugula and avocado and squeeze lime juice on top


bottom of page