Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with sautéed bell peppers and spiced chickpeas, topped with a zesty cilantro lime sauce for a delicious Mexican-inspired taco. This mexican (vegetarian) ready in about 22 minutes blends canned chickpeas, drained and rinsed, medium, thinly sliced red bell pepper, medium, thinly sliced green bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add 1 cup drained chickpeas, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 3/4 teaspoon salt. Sauté for 4-5 minutes until chickpeas are golden and fragrant.
  2. Step 2: Add 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper to the skillet with chickpeas. Cook for 5-6 minutes, stirring occasionally, until peppers are tender but still slightly crisp.
  3. Step 3: Meanwhile, in a blender or food processor, combine 1/4 cup packed fresh cilantro, 2 tablespoons fresh lime juice, 1/3 cup plain Greek yogurt, and 1 minced small garlic clove. Blend until smooth to make the cilantro lime sauce.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet for about 30 seconds per side until pliable. Fill each tortilla evenly with the chickpea and bell pepper mixture and drizzle with the cilantro lime sauce before serving.

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Frequently asked questions

How long does Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce?

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 Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Bell Pepper and Chickpea Tacos with Cilantro Lime Sauce 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.

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