Double Decker Chickpea Tacos

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After seeing recipes floating around for chickpea tacos a while ago, my husband and I have enjoyed them on a few different occasions now. When they landed on our menu again this week I thought, let's take them to the next level... let's double deck these puppies! They're awesome both ways so you can either stop at taco, or wrap 'em up for the full double decker experience. This recipes makes 6-8 tacos, depending on how much you stuff them. It goes great with Cilantro Lime Rice!

Idea from Peas and Thank You

Ingredients
15 oz. can refried beans
15 oz. can chickpeas, rinsed and drained
1 quanity Taco seasoning (about 3 Tbsp.)
1-2 Tbsp. lime juice
Soft taco shells
Hard taco shells
Toppings of choice: cheese, lettuce, tomato, greek yogurt/sour cream, guacamole, etc.

Directions
In a small bowl combine chickpeas, taco seasoning, lime juice, and 2 Tbsp. water. Stir to combine and let marinate at least a half hour, or throughout the day in the fridge.
Preheat oven to 375. Lightly spray a baking sheet and spread chickpeas in a single layer. Bake for about 25 minutes, stirring halfway through.
Meanwhile, in a small pan over med-low heat add refried beans, stirring occasionally until heated through. (Oftentimes I add some cumin to flavor it even more.)
Heat the hard tacos in the oven for a few minutes if you wish.
Assemble tacos: spread a layer of refried beans on the soft tacos. Wrap around hard tacos and fill with chickpeas and toppings.

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