Chickpea Veggie Fajita Wraps with Guacamole and Tahini
Ingredients
Veggie fajita filling
- 1.5 bell peppers, sliced
- 1 cup red cabbage, sliced
- 1/2 medium onion, sliced
- 1/4 cup corn
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 teaspoons oil
Roasted chickpeas
- 1/2 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 teaspoon oil (any type)
- generous pinch cumin
- generous pinch chili powder
- generous pinch salt
Guacamole
- 1 ripe avocado
- juice of 1/2 lemon or lime
- generous dash salt
- garlic powder, to taste
- black pepper, to taste
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro (or parsley)
Spicy tahini sauce
- 2 tablespoons tahini (or 3 tablespoons hummus)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- 2 tablespoons water (plus more as needed)
Preparation
Veggie fajita filling
Add sliced onions to a large skillet with chili powder, kosher salt, garlic powder, oregano, cumin, black pepper, and oil
Cook for 5 minutes
Add red cabbage and bell peppers
Cook for another 5 minutes with the lid on, stirring occasionally
Add corn and cook just until peppers are crisp-tender
Roasted chickpeas
Place drained and rinsed chickpeas on a baking sheet
Drizzle with oil and toss to coat
Sprinkle with cumin, chili powder, and salt
Toss again
Roast at 400 degrees Fahrenheit for 15 to 20 minutes
Guacamole
Mash avocado with lemon or lime juice, salt, garlic powder, and pepper
Stir in chopped onion, tomato, and cilantro
Spicy tahini sauce
Whisk together tahini, kosher salt, chili powder, lemon juice, hot sauce (if using), and water
Add more water if needed to thin the sauce
Assembly
Warm tortillas if desired
Fill tortillas with the veggie fajita filling, roasted chickpeas, guacamole, and spicy tahini sauce
Wrap and serve
Tips
Use whatever vegetables you have on hand
