Place broccoli slaw in a medium bowl. Add ranch dressing; toss to coat. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 5mg
- Sodium: 810mg
- Total Carbohydrates: 44g
- Protein: 10g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%