Chickpea Vegetable Fajita Wraps with Guacamole
Ingredients
Tortillas
- tortillas, for serving
Vegetable filling
- 1.5 bell peppers, sliced
- 1 cup sliced red cabbage
- 1/2 medium onion, sliced
- 1/4 cup corn
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 teaspoons oil
Roasted chickpeas
- 1/2 (15-ounce) can chickpeas, drained, rinsed and dried
- 1 teaspoon oil, for drizzling
- generous pinch ground cumin
- generous pinch chili powder
- generous pinch salt
Guacamole
- 1 ripe avocado
- juice of 1/2 lemon or lime
- salt, to taste
- garlic powder, to taste
- black pepper, to taste
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped fresh cilantro (or substitute fresh parsley)
Spicy tahini sauce
- 2 tablespoons tahini (or substitute 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
Vegetable filling
Slice bell peppers, red cabbage, and onion
Heat oil in a large skillet over medium heat and add onion, chili powder, kosher salt, garlic powder, oregano, cumin, and black pepper
Cook for 5 minutes, then add red cabbage and bell peppers
Cover and cook for 5 minutes, stirring occasionally
Stir in corn and cook until peppers are crisp-tender
Roasted chickpeas
Preheat oven to 400 degrees Fahrenheit
Place chickpeas on a baking sheet and drizzle with oil
Toss to coat, then sprinkle with cumin, chili powder, and salt
Toss again and roast for 15 to 20 minutes
Guacamole
Mash avocado with lemon or lime juice, salt, garlic powder, and pepper
Stir in onion, tomato, and cilantro
Spicy tahini sauce
Whisk tahini, salt, chili powder, lemon juice, and hot sauce in a bowl
Add water to reach desired consistency
Assembly
Warm tortillas
Fill tortillas with vegetable mixture, roasted chickpeas, guacamole, and tahini sauce
Roll up and serve
