Ingredients
for the filling
- 1 can chickpeas (15 oz.), rinsed
- 1/4 cup sriracha
- 1 TB Earth Balance
- small onion, chopped
- 1 TB toasted sesame oil
- 1 TB minced garlic
- 1/2 cup vegetable broth
for the avocado sour cream
- 1 ripe avocado
- 1/4 cup Tofutti sour cream
- 1 TB rice vinegar
- salt, to taste
for serving
- torillas
- flat leaf parsley, chopped
- spring onions, chopped
- thai chilis, chopped (optional)
Instructions
- Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.
To make the avocado sour cream
- Mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.
When ready to serve
- Place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn’t touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.
- Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.
- Cook Time: 20 minutes