Air Fryer Crispy Chickpea Tacos with Avocado Slaw

Name: 20-Minute Black Bean Taco Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 15-ounce cans black beans; 1 cup salsa; 1 cup corn; 1 tablespoon taco seasoning; 1 cup cheddar cheese; 8 flour tortillas

Chef

Method

1
Preheat the air fryer to 400°F. Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel. Remove any loose skins.
5 min205°C
2
Toss the chickpeas with olive oil, chili powder, cumin, smoked paprika, and 1/2 teaspoon of the salt. Arrange them in a single layer in the air-fryer basket.
2 min205°C
3
Air-fry the chickpeas for 12 to 15 minutes, shaking the basket halfway through, until browned and crisp. Set aside.
15 min205°C
4
While the chickpeas cook, toss the cabbage, diced avocado, chopped cilantro, and the juice of 1 lime with the remaining 1/4 teaspoon salt. Stir gently to keep the avocado from mashing completely.
5 min
5
Stir the sour cream with the juice of the remaining lime. Add 1 to 2 teaspoons of water if needed to make a drizzleable lime crema.
2 min
6
Warm the tortillas in the air fryer for 30 seconds or in a dry skillet for about 20 seconds per side. Fill each tortilla with avocado slaw and crispy chickpeas, then drizzle with lime crema and serve immediately.
3 min175°C

Next recipe

Feed

4 servingsTex-Mex

20-Minute Black Bean Taco Skillet

Cook

0

quickdinner

Method

1
Drain and rinse the black beans. Add them to a large skillet with the salsa, corn, and taco seasoning. Stir to combine.
3 min
2
Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until hot and slightly thickened.
8 minMedium heat
3
Sprinkle the cheddar evenly over the skillet. Cover and cook until the cheese is melted.
2 minMedium-low heat
4
Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side. Serve with the hot bean mixture.
2 minMedium heat