Vegetarian Chickpea & Black Bean Tacos

Recipe by Tahlia Basalaj 

Serves 4


  • 2 ½ cup of chickpeas
  • 2 garlic cloves, minced 
  • ½ an onion, finely chopped 
  • 1 tin of black beans 
  • 3tbsp tomato paste 
  • 1 tbsp of extra virgin olive oil 
  • 1 chipotle pepper 
  • 1 tsp of ground cumin  
  • ½ a tsp of ground coriander 


  • ½ cup mayo (or can use sour cream) 
  • 1 tbsp of water 
  • 1-2 tsp lime juice  
  • 1/8 tsp salt  
  • ½ tsp chili powder  
  • 1 tsp of smoked paprika  
  • 1/8 tsp of chipotle powder. 


  1. In a pan on medium heat, heat oil. When heated add onion and cook until soft, add garlic with the onion and cook until fragrant. 
  1.  Add tomato paste, chipotle pepper, and cook. Stir around and mash pepper until paste has darkened slightly. 
  1. Add cumin and coriander into paste. 
  1. Add lentils with ¼ cup of colder water, stir to combine, then cook. Mash some of the lentils occasionally Cook until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add water a tbsp at a time is skillet becomes dry. 
  1. For beans, place pot on stove and add 1 tbsp of oil and set pot to low or medium heat. 
  1. Empty the can of black beans and drain the liquid out, then pour beans into the pot and simmer, stirring occasionally. 
  1. For extra flavor add a pinch of salt and cumin. Continue to stir until at desired temperature and consistency. 
  1. Pour beans into the lentil filling then mix beans thoroughly through.  
  1. For sauce, place all ingredients in a small bowl, whisk until smooth. Add more spices if needed  
  1. Assemble tacos, fill tacos with a big spoonful of lentil and black bean filling and add sauce if wanted. Add extra fillings if you need.