KL's CHICK-IN SPELT SOFT TACO

If you've never had chickpeas, you better get hip real FAST!

It's the main ingredient in "hummus" and it's a great source of protein and fiber for those who lack it in their daily nutrition.

The spelt wraps were purchased at Whole Foods Market and contain all natural ingredients and no corn syrup or additives!

Ingredients:
Chickpeas (garbanzo beans)
Baby Bella mushrooms
Yellow onion
Roma tomato
Red Leaf lettuce
Spelt flour wrap (organic)
Chives
Basil
Cayenne pepper
Sea salt

Prep:
The chickpeas were slow cooked with yellow onion and bay leaves for 2 hours.

Next, in a small saucepan, the chickpeas and [well-rinsed] mushrooms were heated together for 5 minutes with the flavorful seasonings (chives, basil, cayenne, onion powder, sea salt) to create the "meat" of the taco/burrito/wrap (which ever you prefer to make). 

Strain any excess liquid so that it doesn't make your taco messy as you're eating it, or mash it up a little with a spoon our fork to make the "meat" easier to handle... if you're a rookie!

The spelt wrap was warmed on the open gas range for 30 seconds, constantly flipped every 5 or so seconds to prevent over cooking or burning.

Fresh cut vegetables for toppings of your choice makes this meal more memorable as I chose red leaf lettuce and Roma tomato for my CHICK N taco, whoooooo!

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KL's CHICKPEA AND KALE SKILLET

KL's GROUND BEEF-LESS TACOS

My sirklesity.blogspot.com followers know that I made a delicious-tasting meat-less burger from ground Crimini Mushroom and slow cooked Chickpeas (Garbanzos) that was thee BOOOOOMB!!

Now here's the recipe for the ***Dr. Sebi APPROVED*** tacos---WoOoOoO!!

PREP: 7 MIN
COOK: 12 MIN

SERVES: 4

INGREDIENTS:
Organic Yellow Corn Tortillas (from Whole Foods)
Cooked Chickpeas, 1/2 cup (from scratch, slow cooking time is 1.5 hours)
Crimini Mushroom, 4 fresh
French Meadows Rye Bread, 1/2 slice (from Whole Foods)
Yellow Onion, chopped
Cherry Tomato, fresh
Kale, fresh cut
Crushed red pepper (seasoning)
Onion Powder (seasoning)
Sage (seasoning)
Cayenne Pepper (seasoning)
Sea Salt (seasoning)

PREP:
Fresh ground Crimini Mushroom, cooked Chickpeas (Garbanzos) and 1/2 slice of French Meadows Rye Bread in a blender or food processor. Chop Yellow Onion and sit aside for adding later.

COOK:
Warm 1 tablespoon 100% Grape Seed Oil in a medium pan and add ground-up (Mushroom and Chickpea) mix along with the freshly chopped Yellow Onion, then season with the above mentioned herb seasonings.

Cook on medium heat for 10 minutes, stirring occasionally until brown.

Warm tortillas for 10-20 seconds on each side until warm using an open flame (gas) or grill (electric).

Stuff tortilla with ground beef-less and add your favorite taco-style salsas and/or toppings.