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1
Whisk together the chickpea flour, water, olive oil and salt in a medium bowl. Let sit for about 15 minutes.
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2
In a medium saucepan combine beans (with liquid), garlic, cilantro, jalape?o and a pinch of salt and simmer on low for about 20 minutes or until no liquid remains. Set aside.
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3
Preheat oven to 375?. Toss zucchini with 1 tablespoon of olive oil and season with salt and pepper. Arrange on baking sheet in a single layer and roast for about 15-20 minutes, tossing once.
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4
In a medium bowl combine carrot, bell pepper, cilantro, scallion, lime zest, lime juice and a pinch of salt and pepper. Set aside.
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5
Heat a small nonstick saut? pan over medium high heat and add 1 teaspoon olive oil. When the pan is hot, add ? cup of the chickpea flour batter. Lift and swirl the pan to spread the batter into a thin layer.
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6
Cook for about 1-2 minutes or until tiny bubbles begin to appear, then flip and cook for another 1-2 minutes. Remove to a paper towel-lined plate. Continue with remaining batter, adjusting the heat and adding more oil to the pan as needed. You should have about 10-12 tortillas.
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7
Optional: Enjoy as a soft taco or to make crunchy taco shells, arrange tortillas in the ridges of an inverted muffin tin. Bake for 15-20 minutes or until shells are crispy and slightly brown at the edges.
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8
Assemble tacos by layering black beans, zucchini, avocado and slaw in a chickpea tortilla.
