With Cinco de Mayo coming up, I’ve been in the mood for lots of Mexican food, tacos, guacamole, enchiladas, etc. These vegan chickpea street tacos are the best tacos I’ve made at home. They are simple ingredients that most people likely have in their pantry. They are quick and easy to throw together so perfect for a busy weeknight meal.

vegan street tacos corn chickpea

Meatless tacos usually consist of cauliflower, which to me are not filling and not satisfying. But these consisting of chickpeas, corn, almond cotija, and avocado sauce they are filling and satisfying. Perfect for a Cindo de Mayo vegan meal. 

plate of vegan street tacos with black chickpeas, corn and avocado sauce

What you’ll love about these vegan chickpea street tacos?

  1. They’re made with pantry ingredients. Aside from an avocado and pepper, everything is easily pantry friendly.
  2. Vegan meatless street tacos. Not all street tacos need to contain meat or be only made of vegetables.
  3. Delicious. These are really good. Not only tasty but also satisfying. 
vegan chickpea street tacos with avocado sauce

How to make these vegan chickpea street tacos?

  1. Coat the chickpeas with olive oil and spices by mixing in a medium bowl
  2. Preheat the oven to 350ºF.
  3. On a lined baking sheet, spread the chickpeas over half the sheet. On the other half, spread the can of corn. Rinse the serrano and place it whole on the sheet. 
  4. Bake for 22 minutes. 
  5. While the vegetables are baking, combine the almonds, lemon juice, and olive juice in a food processor and pulse until well combined. Take care to not over process so it turns to almond butter.
  6. Remove and pulse the coconut milk, avocado, garlic, and lime juice (or skip the last three and use guacamole), and blend until smooth. Once the sheet pan is out of the oven, cut the top off the serrano pepper and place in the processor. Continue to blend until smooth.
  7. Assemble the tacos by placing about 1/4 cup of both chickpeas and corn in a warmed tortilla shell. Top with 2-3 tsp of the cotija mixture and a few spoons of the avocado dressing. Optional toppings include salsa, guacamole, avocado, tomato, or any other toppings you like. 

Related Recipes

Black Bean Quinoa Vegan Taco Filling
Vegan Mexican Chili Mac
Fresh Salsa Recipe

avocado sauce corn chickpea street tacos

Vegan Chickpea Corn Street Tacos

Street tacos don't have to contain meat, and these chickpea corn street tacos are delicious and drizzled with a delicious avocado sauce is the perfect finish. Vegan cotija cheese made with almonds is the perfect way to top it all off!
0 from 0 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American, Mexican
Servings 8 tacos
Calories 289 kcal

Ingredients
  

Vegan Cotija Cheese

  • ½ cup almonds
  • 1 tsp liquid from olives
  • 1 tsp lemon juice
  • salt to taste

Avocado Sauce

  • 1 avocado (or 1/2 cup guacamole)
  • 1 serrano pepper
  • cup coconut milk
  • 1 tbsp lime juice
  • 1 clove garlic minced

Tacos

  • 1 can chickpeas, rinsed and drained
  • 1 can whole kernel corn, drained
  • 6-8 tortilla shells, warmed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • pinch cayenne pepper
  • salt and pepper to taste

Instructions
 

Taco Filling

  • In a mixing bowl, mix together the chickpeas, olive oil, garlic powder, cumin, chili powder, cayenne.
  • On a lined baking sheet spread the chickpeas over half. On the other half, spread the can of drained corn. Rinse the serrano pepper and place it whole on the sheet as well.
  • Bake for 22 minutes.

Cotija Cheese

  • In a food processor, pulse together the almonds, olive juice, lemon juice, and salt.
  • Pulse continually until it forms small pieces, but stop before it turns to butter.
  • Remove and place in a bowl.

Avocado Dressing

  • In a food processor, mix together the avocado, coconut milk, garlic, and lime (or guacamole and skip the garlic and lime).
  • Once combined, chop the top off the roasted serrano pepper and add. Continue to pulse until it's all combined.

Assemble Tacos

  • On warmed tortilla shells (10 seconds in the microwave or heated on a skillet), add about ¼ cup of both the chickpeas and corn, a drizzle of the avocado sauce, and 2-3 tsp of the cheese mixture.
  • Add additional toppings such as sliced avocado, salsa, chopped tomato, etc.
  • Any leftovers can be stored in the fridge for 3 days.

Nutrition

Serving: 1tacoCalories: 289kcalCarbohydrates: 29gProtein: 8gFat: 17gSaturated Fat: 5gSodium: 376mgPotassium: 387mgFiber: 6gSugar: 2gVitamin A: 152IUVitamin C: 5mgCalcium: 74mgIron: 3mg
Keyword chickpea tacos, street tacos, vegan street tacos
Tried this recipe?Let us know how it was!

Did you try these street tacos? I’d love to hear what you thought or any modifications in the comments below. Thanks for reading.

-Cassie

(Visited 52 times, 1 visits today)

2 Comments

  1. Pingback: Best 5 Ingredient Guacamole - Cass Clay Cooking

  2. Pingback: Sheet Pan Vegan Chickpea Fajita Tacos - Cass Clay Cooking

Leave A Comment

Your email address will not be published. Required fields are marked *