Chickpea Veggie Fajita Wraps

 Recipe From: Shae

If you are looking for more plant-based recipes, this is definitely one to add to your collection!  It is so easy to throw together and has an excellent blend of flavors!

2 large red bell peppers

1 Cup sliced red cabbage

1/2 medium onion

1/3 cup corn

1 can chickpeas, drained

1/4 tsp. black pepper

1 tsp. chili powder

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. oregano

1 tsp. cumin

oil

Tortillas (I love trader joe's Organic corn & wheat blend tortillas)

Guacamole:

1 avocado

lemon or lime

salt, garlic powder, pepper

2 T. finely chopped onion

1/4 C. chopped tomato

1 T. chopped cilantro

Spicy Tahini Sauce:

2 T. tahini (I love the new squeezable tahini so it is nice and spreadable)

1/4 tsp kosher salt 

1/4 tsp. chili powder

juice of one lemon

1 tsp hot sauce

water to thin (if needed)

Roast chickpeas while veggies cook. Place chickpeas, rinsed and dry 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.

Slice peppers, red cabbage, and onion. Add onions to large skillet with chili powder, kosher salt, garlic powder, oregano, cumin, black pepper and a couple teaspoons oil. After 5 min cooking, add red cabbage and bell peppers. Cook another 5 min w/lid on, stirring occasionally. Add in corn, and cook just until peppers are crisp-tender🌱🌿

Make guacamole. Mash avocado, juice of 1/2 lemon or lime, generous dash of salt, garlic powder and pepper, chopped onion, chopped tomato, chopped cilantro (or sub parsley).

Make the spicy tahini sauce. Mix tahini (or sub 3 T hummus), kosher salt, chili powder, lemon, hot sauce (optional), and water to thin as needed.