Street Corn & Chickpea Tacos

Ingredients

8 Tortillas

1/2C Chopped onion

1 Jalapeno chile pepper

3 cloves garlic

1 16oz frozen roasted corn (or 3 ears of corn)

1 15oz can of chickpeas (no salt)

1/4C unsweetened, plain plant milk

1T lime juice

1/2t chili powder

1/4 T Chopped cilantro

4 lime wedges

s&p

Directions

If using frozen corn, proceed to Step 2. If using fresh: Preheat oven to 350°F. Trim the excess silks from tops of corn using fresh corn: husks. Place corn (in husks) directly on oven rack. Roast 30 minutes, then remove from the oven to cool. Once corn is cool enough to handle, strip off the husks and silks, and use a serrated knife to strip the corn kernels off the cobs. (Pro tip: If you have a bundt pan, use it for this step. Stand the ear of corn on the center "chimney" of the bundt pan, and the kernels and milk will fall into the pan as you slice them off the cob.)

Preheat the oven to 400°F. Place tortillas directly on the oven rack. Bake 5 to 7 minutes or until crisp, turning once. Cool on a wire rack. 

In a large skillet, cook onion, jalapeño (if using), and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in corn; cook about 5 minutes more or until corn is tender. Drain garbanzo beans, reserving liquid (aquafaba). Rinse and drain chickpeas. Stir half of the chickpeas into corn mixture.

In a small bowl mash remaining chickpeas. In another bowl whisk together ¼ cup of the aquafaba (reserve remaining aquafaba for another use), the milk, lime juice, and chili powder. Stir into mashed beans. Add to corn mixture; cook and stir 2 to 3 minutes or until creamy. Stir in chopped cilantro. Season with salt and black pepper. 

Spoon corn mixture onto crisp tortillas. Serve with lime wedges. Top with desired toppings.