I have been loving the website Twopeasandthierpod.com lately. I have tried many of the recipes, some I tweak and some I pass on to you. These fajitas are one of their recipes that we tried last week. I loved that is vegetarian of course but also that it was such an inexpensive meal. We ate it for lunch the next day also. This is an easy one to make gluten free too just depending on the tortillas you use.
To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed
For the Fajitas:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
3 bell peppers (any color), sliced (I used yellow, green, and orange)
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro
Plain Greek yogurt (I used Chobani) or sour cream
1. To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes.
3. In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro.
4. Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Roll up tortillas, and serve immediately.
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