Chipotle Chickpea Tacos

Makes 4 servings

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1⁄4 cup adobo sauce
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 8 medium flour tortillas, warmed
• 1 1/2 cups chopped avocado
• 1⁄2 cup chopped fresh cilantro

Preheat the air fryer to 375°F.

In a large bowl, toss chickpeas, adobo, salt, and pepper to fully coat.

Using a slotted spoon, place chickpeas in the air fryer basket and cook 10 minutes, shaking the basket twice during cooking, until tender.

To assemble, scoop 1⁄4 cup chickpeas into a tortilla, then top with avocado and cilantro. Repeat with remaining tortillas and filling. Serve warm.