Ingredients

• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
• 3 bell peppers, sliced into strips
• 1 large onion, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 lime, juiced
• 10 flour tortillas, warmed
• Toppings: sour cream, salsa, avocado, shredded cheese, cilantro

Instructions

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. On the pan, toss the chickpeas, peppers and onion with the olive oil and all the spices until evenly coated. Spread into a single layer.
3. Roast for 15 minutes, stir, then roast 12 to 15 minutes more, until the chickpeas are crisp and the vegetables are charred at the edges.
4. Squeeze the lime over the hot pan and toss.
5. Spoon into warm tortillas, add your toppings and serve while everything is steaming hot.

Notes

• Leftovers keep 4 days in the fridge. Reheat in a skillet until steaming hot.
• Add a can of drained black beans for an even heartier meal.