Chickpea Tinga Tacos

🥘 Ingredients

• Monterey Jack cheese
  1/2 c
• Southwest Spice Blend
  1 tbsp
• flour tortillas
  4 unit
• olive oil
  2.667 tbsp
• paper towels
• sour cream
  2 tbsp
• sugar
  1 tsp
• water
  1.333 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 slice shallot. Drain and rinse chickpeas. Core, seed, and finely chop poblano. Quarter lime. Dice tomato.
2. 

   2

   In a medium bowl , combine white wine vinegar , half the shallot, sugar , a pinch of salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, while you prepare the rest of the meal.

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

   3

   Pat chickpeas dry with paper towels ; season with half the Southwest Spice Blend , salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring, until lightly browned, ⏱️ 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 and pliable, ⏱️ 30 seconds . In a small bowl , combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water at a time until it reaches a drizzling consistency.

   flour tortillas: 4 unit, sour cream: 2 tbsp, water: 1 tsp
5. 

   5

   Divide tortillas between 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: 1/2 c