Spiced Chickpea Tacos

I never used to like Mexican food.  Growing up, I would always complain when my parents would take my brother and I to the local Mexican restaurant.  My problem is that I don't like most of the ingredients in Mexican food.  I don't like tomatoes or sour cream.  I used to not like avocados.  And we all know my stance on cilantro.

And then I met Chipotle.

I know Chipotle is bastardized Mexican food, but it was a wonderful way for an older me to be reintroduced to Mexican flavors.  I found that I didn't mind heat in my meals, guacamole is one of mankind's greatest inventions and cilantro still tastes like soapy dish water.  

Despite my newfound love of Mexican food, I don't make it very often at home.  I'm not confident with the spices and rarely have the proper ingredients on hand.  I picked up some tortillas from the grocery store this week, though, and used what I had to make some fun vegetarian tacos.

Spiced Chickpea Tacos

Ingredients:

1 can chickpeas, rinsed

2 tsp olive oil

1 tsp chili powder

1/4 tsp oregano

1/4 tsp cumin

1/2 tsp brown sugar

8 small corn tortillas

1/2 cup lettuce, chopped

1/2 avocado, sliced

1/3 cup shredded Mexican cheese

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chickpeas.  In a bowl, mix the chickpeas with the oil and spices.  Spread on a baking dish and bake 10 minutes.  Toss the chickpeas, and bake for another 10 minutes.

Microwave the tortillas for 15-20 seconds.  Pile on the chickpeas, lettuce, avocado and cheese.  The tacos go well with cold beers and Grey's Anatomy marathons.

Do you guys like Mexican food?  If so, do you ever make it at home?