Chickpea Tacos–Revisited with Additions

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We’ve been on vacation–more new recipes to come!  However, tonight, we took one of our faves and added to it.  Back in June I posted about Roasted Chickpea Tacos–a fave in our house.  I decided tonight to add fresh guacamole to our tacos and…..delicious fresh from the cob, roasted corn.  What a difference these two additions made!  The corn gave it a little more texture and the guacamole that creaminess found in sour cream. 

For the corn, I shucked four ears of fresh corn, boiled them, let them cool and then cut the kernels off with a serrated knife.  I drained the corn of excess water and put them in a skillet with a little canola oil, salt and pepper.  I put it on medium heat for about 15 minutes–just enough to cook the corn up.  Voila!  Another tasty topping for our tacos.  It was so tasty that I couldn’t help but repost this delicious recipe.

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One Response to Chickpea Tacos–Revisited with Additions

  1. Mark says:

    I LOVE CHICKPEA TACO NIGHT!!! With the fresh tortilla, wow. The roasted corn was a very good addition, could eat these all night long.

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