How to make
Ingredients
6
corn tortillas (6 inches/15 cm)1 tbsp (15 mL)
vegetable oil1/4 tsp (1 mL)
ground turmeric1 can (540 mL)
chickpeas, drained and rinsed1/4 tsp (1 mL)
each salt and black pepper1 tub (200 g)
PC® Plant-Based Onion and Chive Tofu Dip1
avocado, peeled, pitted and sliced1 tub (300 g)
PC® Pico De Gallo Mild Salsa1
jalapeño pepper, thinly sliced1/4 cup (60 mL)
fresh cilantro leaves1
lime, cut into wedges
How to make
- Step 1
Preheat oven to 350ºF (180ºC). Stack tortillas and wrap in foil. Bake directly on oven rack until warmed, 8 to 10 minutes.
- Step 2
Meanwhile, 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 3
Meanwhile, 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 4
Arrange 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.
