Vegetable Tacos Recipe
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1 scallion, sliced
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1/2 (15 ounce) can garbanzo beans, drained
- 2 teaspoons hot sauce
- 1 1/2 cups sliced spinach
- 4 (10 inch) wheat tortilla wraps
- 1/2 cup shredded Mexican-style cheese
- 1/4 cup sliced almonds
- 1/2 lime, juiced (optional)
- Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
- Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.