16 oz. Chickpeas
1 Shallot, Chopped
1 Poblano Pepper, Chopped
1 Roma Tomato, Diced
1 Lime, Quatered
1 Jalapeno, Thinly Sliced
2 TBSP Tomato Paste
4 TBSP Sour Cream
6 Flour Tortillas
1/2 Cup Monterey Jack Cheese
Pat chickpeas dry, season with salt, pepper, and Southwest Spice — Cook on medium-high heat until lighted browned and crisped, 4-5 minutes. Then transfer to a bowl and set aside.
Sauté chopped shallot, and poblanos. Cook for 3-4 minutes, season with salt & pepper.
Return chickpeas to pan and stir in 2 TBSP tomato paste, and 1/4 cup water.
Combine sour cream with a squeeze of lime juice. Stir in enough water to give the mixture a drizzling consistency.
Heat up tortillas & fill with chickpea mixture!
Top with tomato, Monterey Jack cheese, and cream. Garnish with jalapeño if desired. Serve with remaining lime wedges on the side