Chickpea Tinga Tacos

🥘 Ingredients

• flour tortillas
  4
• monterey jack cheese
  1 c
• olive oil
  2.667 tbsp
• paper towels
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  1 tsp
• water
  1 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly shallot. Drain and rinse chickpeas. Core, deseeding, and finely chop poblano. Cut lime in quarters. Dice tomato.
2. 

   2

   In a medium bowl , combine white wine vinegar , half the shallot, sugar , some salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally.

   white wine vinegar: 1 tsp, sugar: 1 tsp, water: 1 tbsp
3. 

   3

   Pat chickpeas dry with paper towels ; season with half of southwest spice blend , salt, and pepper. Heat a good splash of olive oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to a second bowl.

   paper towels, southwest spice blend: 1 tbsp, olive oil: 2.667 tbsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm, ⏱️ 30 seconds . In a small bowl , combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until drizzling consistency.

   flour tortillas: 4, sour cream: 2 tbsp
5. 

   5

   Divide tortillas among plates. Fill with chickpea filling, tomato, monterey jack cheese , crema, and as much pickled shallot as you like. Serve with lime wedges on the side.

   monterey jack cheese: 1 c