This one’s a flavor bomb in a skillet: bold, juicy, and ridiculously satisfying. I sautéed chickpeas, red and yellow peppers, red onion, and garlic in olive oil with smoked paprika, cumin, Rancho Gordo Sabor Vaquero chili powder, and a hit of lime juice. Then I splashed in some salsa and water to keep it saucy, let it simmer until it all came together, and blanketed the top with shredded pepper jack. Lid on, heat off — the cheese melted right into the mix.
While the skillet did its thing, I wrapped a stack of corn tortillas in a moist paper towel and microwaved them for 60 seconds until warm and steamy.
Loaded each tortilla with the cheesy chickpea filling, then topped with avocado, more salsa, hot sauce, a squeeze of lime, and a swipe of sour cream. It’s messy in the best way — creamy, spicy, tangy, and full of texture.
Total weeknight win. No meat, no problem.
Pepper Jack Chickpea Skillet Tacos
These chickpea fajitas are a one-skillet situation, and they come out hot, juicy, and cheesy in the best way. No more dry chickpeas rolling around. We sauté everything together until caramelized, splash in salsa to make it saucy, then melt shredded pepper jack right on top. It’s comfort food without the meat, and it hits hard.
Time:
25–30 minutes
Kid Approved:
Yes
Serves: 4
Tools: Large skillet or sauté pan
Ingredients
1 can chickpeas, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, thinly sliced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder (Rancho Gordo Sabor Vaquero or similar)
½ tsp salt (or to taste)
½ cup salsa (plus more for topping)
½ cup water or broth
Juice of ½ lime
1 cup shredded pepper jack cheese
Corn or flour tortillas
Toppings: avocado, sour cream, hot sauce, lime wedges
Instructions
Sauté the veggies.
Heat olive oil in a large skillet over medium-high heat. Add peppers, onion, and garlic. Sauté for 5–6 minutes until they start to soften and caramelize.
Spice it up.
Stir in chickpeas, cumin, paprika, chili powder, and salt. Cook for 2–3 minutes, stirring so everything is coated in spice and starts to pick up color.
Add moisture.
Pour in the salsa and water. Stir and bring to a simmer. Let it bubble for 3–4 minutes, stirring occasionally, until it thickens slightly but stays juicy.
Melt the cheese.
Turn off the heat. Sprinkle pepper jack evenly over the top. Cover the pan with a lid and let sit for 2–3 minutes until the cheese is fully melted.
Warm your tortillas.
Microwave wrapped in a moist paper towel for 60 seconds or heat in a dry skillet.
Assemble and devour.
Scoop the cheesy chickpea filling into warm tortillas and top with avocado, sour cream, extra salsa, and hot sauce. Finish with a squeeze of lime.
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