Crispy Baked Barbecue Chickpea Tacos

Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add bell pepper and garlic and cook for 5 more minutes.

Add all remaining filling ingredients to the skillet. Stir to combine and cook for 5 more minutes.

Turn off heat, using a potato masher mash bean mixture until mixture starts to bind together.

Warm the taco shells in the microwave for 30-45 seconds. They should be soft and bendable. Add taco shells to a sheet pan lined with parchment paper. To each shell add 2-3 tablespoons of bean mixture. Top with cheese and fold close. To make sure the taco shells stay closed, carefully flip the taco shells so the bean mixture is on the top half.

Bake tacos for 10-15 minutes, flip and then bake for another 10-15 minutes. Let cool.

Add all crema ingredients to a processor and blend until smooth.

Serve tacos with crema and dig in.