Nacho 'Banzo Tacos


  1. 1 large Weekday Food Nacho ‘Banzos
  2. 1 tbsp. extra-virgin olive oil
  3. ½ onion, sliced
  4. 2 bell peppers, sliced
  5. Corn tortillas
  6. 1 avocado, sliced
  7. 1 bunch cilantro
  8. Cabbage and Radicchio Coleslaw


  1. Wash and slice onion, bell peppers.
  2. Prepare Cabbage and Radicchio Coleslaw, which we highly recommend pairing with these tacos.
  3. Heat extra-virgin olive oil in a skillet on medium-high heat. When hot, add onion. Cook for 5 minutes. Add bell peppers. Cook for 5 minutes more.
  4. Add Nacho ‘Banzos and simmer all together for 1 minute. Turn off heat and let sit.
  5. Open and slice avocado. Wash and chop cilantro.
  6. Cook corn tortillas directly on stovetop (if a gas stove), or in a hot skillet, flipping each after about 30 seconds. Stack them on a plate and wrap stack in a clean dish towel to retain heat.
  7. Assemble tacos with chickpeas, avocado, coleslaw, avocado, and cilantro.
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