Ingredients
- 1 tbsp. Vegetable oil, optional
- 3 cloves Garlic, minced
- 8 oz. Spinach, cleaned, 1 bag
- 1/8 cup Vegetable stock
- 1 can (14.5 oz) Chickpeas, drained, rinsed
- 1 Avocado, sliced
- 1 pint Cherry tomatoes, sliced in half
- ½ cup Pepitas, toasted
- 9 Corn tortillas
Preparation
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Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
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Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
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Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
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Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.
Source: dorastable.com
9 January, 2018
Ingredients 1 tbsp. Vegetable oil, optional 3 cloves Garlic, minced 8 oz. Spinach, cleaned, 1 bag 1/8 cup Vegetable stock 1 can (14.5 oz) Chickpeas, drained, rinsed 1 Avocado, sliced 1 pint Cherry tomatoes, sliced in half ½ cup Pepitas, toasted 9 Corn tortillas Preparation Heat oil in a large sauté pan to […]
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