Double decker chickpea tacos

Double decker chickpea tacos – all of the crunch of a hard taco shell, but none of the mess!

6 mini flour tortillas
6tbsp refried beans
6 hard taco shells
1tbsp oil
½ onion, sliced
2 cloves garlic, minced
400g tin chickpeas, drained (240g when drained, or ~ 1½ cups)
¼ tsp ground cumin
1 tsp smoked paprika
1 tsp hot chilli powder
~10 cherry tomatoes, halved (or 2 tbsp salsa)
60g cheddar cheese, grated (~2/3 cup)
Your choice of cold toppings, e.g. lettuce, cherry tomatoes, avocado, jalapeños, sour cream, salsa, lime juice, olives, etc.

View the full recipe at Amuse Your Bouche →