Chickpea Veggie Fajita Wraps
Ingredients
- slice 1.5 bell peppers
- 1 cup sliced red cabbage
- 1/2 medium onion. Add onions to large skillet with 1 teaspoon each chili powder
- kosher salt
- garlic powder
- oregano
- cumin
- 1/4 teaspoon black pepper and a couple teaspoons oil
- Make guacamole. Mash 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- garlic powder and pepper
- 2 T finely chopped onion
- 1/4 cup chopped tomato
- 1 T chopped cilantro (or sub parsley)
- Spicy tahini sauce: 2 T tahini (or sub 3 T hummus)
- 1/4 teaspoon each kosher salt and chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- and about 2 T water (add another T water to thin if desired)
Preparation
After 5 min cooking, add red cabbage and bell peppers
Cook another 5 min w/lid on, stirring occasionally
Add in 1/4 cup corn, cook just until peppers are crisp-tender
Roast chickpeas while veggies cook
Place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice
Toss, sprinkle w/ generous pinch of cumin, chili powder, salt
Toss again, roast at 400 degrees Fahrenheit for 15 to 20 minutes