Place broccoli slaw in a medium bowl. Add ranch dressing; toss to coat. Set aside.
Swap out the meat for chorizo-seasoned garbanzo beans and top with creamy ranch slaw for tasty vegetarian tacos that can be made in less than 20 minutes!
Servings and Ingredients
|½ (12-oz.) pkg. Basket & Bushel broccoli slaw (2½ cups)|
|¼ c. That’s Smart! ranch salad dressing|
|1 (15-oz.) can Hy-Vee garbanzo beans, drained and rinsed|
|1 tbsp. Hy-Vee vegetable oil|
|2 ½ tsp. chorizo taco seasoning mix|
|8 Hy-Vee street taco flour tortillas|
Things To Grab
- Medium bowl
- Paper towels
- Large skillet
Pat garbanzo beans dry with paper towels. Heat oil in a large skillet over medium heat. Add garbanzo beans and cook for 6 to 8 minutes until golden, stirring frequently. Stir in taco seasoning; cook for 1 to 2 minutes more or until crisp.
Serve garbanzo beans in tortillas topped with broccoli slaw.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 5mg
- Sodium: 810mg
- Total Carbohydrates: 44g
- Protein: 10g