Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema
Crunchy roasted chickpeas and sweet corn wrapped in warm tortillas with a bright herb-infused crema. This mexican (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed chickpeas, corn kernels, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup corn kernels
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 small corn tortillas
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 cup, finely chopped cilantro
- 1/4 cup (optional) shredded cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, combine 1 can (15 oz) drained chickpeas, 1 cup corn kernels, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil. Toss until evenly coated.
- Step 2: Spread mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring at 15 minutes, until golden and crispy.
- Step 3: While roasting, whisk 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 cup chopped cilantro in a small bowl until emulsified.
- Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side.
- Step 5: Assemble: Place 2-3 tbsp roasted chickpea mixture in each warm tortilla. Top with 1 tbsp crema and optional 1/4 cup shredded cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn kernels from drying out.
Can I substitute ingredients in Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Roasted Chickpea and Corn Tacos with Cilantro Lime Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The cumin-roasted chickpeas were perfectly crispy, and the cilantro lime crema tied it all together. Made for my vegetarian friends, they were a hit!
- ★★★★★
Loved it! The tacos were a great weeknight dinner, and the crema made everything so fresh.
- ★★★★☆
The chickpeas were slightly bland, but the corn added a nice sweetness. Took about 45 minutes to roast, longer than expected.
