Chickpea Fajitas

This is one of those recipes I saw and wanted to make that night for dinner. I decided to to save it for entertaining friends this weekend, but they ended up canceling. John and I had them for dinner anyway and they were really satisfying. The chickpeas don’t taste like meat but they make it taste like you’re not just eating condiment fajitas, if that makes sense.

For the 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

For serving:
Flour tortillas
Mexican cheese
Avocado slices
Fat free sour cream
Lime wedges
cilantro

1. 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.

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. 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.

4. Put out chickpeas and veggie mixture with warm tortillas, and garnish with avocado slices, Mexican cheese, cilantro, lime and fat free sour cream. Roll up tortillas, and serve immediately.

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1 Comment

Filed under main dishes, vegetarian

One response to “Chickpea Fajitas

  1. Pingback: Dishes I Like to Make for a Crowd | Missy's Recipes

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