Vegan, gluten-free (with corn tortillas)
15 oz. can refried beans (vegetarian-style)
15 oz. can chickpeas, rinsed and drained
1 quantity Taco seasoning (about 3 Tbsp.)
1-2 Tbsp. lime juice
Soft taco shells
Hard taco shells
Toppings of choice: lettuce, tomato, onion, salsa, guacamole, creamy chipotle sauce, dairy-free cheese, etc.
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.