lunch recipe · #01364
Pineapple Cabbage Chili Canned Chickpeas Tacos
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 tortillaCorn Tortilla
- 12 ozCanned Chickpeas
- 8 ozPineapple
- 6 ozRed Cabbage
- ½ tspChili Powder
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Canned Chickpeas if needed. Wash the fresh taco ingredients under running water, keep leafy greens separate from raw meat and poultry, and prepare the Pineapple, Red Cabbage, Chili Powder.
- Heat the Olive Oil in a skillet. Cook the Canned Chickpeas with the Table Salt and Black Pepper until browned and hot, then stir in the Pineapple, Red Cabbage, Chili Powder.
- Warm the Corn Tortilla in a dry skillet, divide the Canned Chickpeas mixture among the tortillas, and serve promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.7 g
- Carbohydrates
- 52 g
- Fat
- 7.3 g
- Fiber
- 10 g
- Sodium
- 537.9 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.