Chickpea Veggie Fajita Wraps

Ingredients

  • slice 1.5 bell peppers
  • 1 cup sliced red cabbage
  • 1/2 medium onion
  • chili powder
  • kosher salt
  • garlic powder
  • oregano
  • cumin
  • 1/4 teaspoon black pepper
  • a couple teaspoons oil
  • 1/4 cup corn
  • 1 avocado
  • juice of 1/2 lemon or lime
  • salt
  • garlic powder
  • pepper
  • 2 onions
  • 1/4 cup chopped tomato
  • 1 cilantro
  • 2 T tahini (or sub 3 T hummus)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • juice of 1 lemon
  • 1 teaspoon hot sauce (optional)
  • 2 T water
  • 1/2 can drained, rinsed and dry chickpeas

Preparation

  1. 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

  2. After 5 min cooking, add red cabbage and bell peppers

  3. Cook another 5 min w/lid on, stirring occasionally

  4. Add in 1/4 cup corn, cook just until peppers are crisp-tender

  5. Make guacamole. Mash 1 avocado with all ingridients

  6. Roast chickpeas while veggies cook. Place drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice

  7. Toss, sprinkle w/ generous pinch of cumin, chili powder, salt

  8. Toss again, roast at 400 degrees Fahrenheit for 15 to 20 minutes

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