claire freehafer

ingredients

• flour tortillas
• 26.8 oz chickpeas, drained, rinsed, and dried
• 2 avocados
• 2 bell peppers, cut into ½-in-wide strips
• 2 red onions, cut into ½-in-thick wedges, 6 tbsp finely diced
• 4 scallions, thinly sliced
• 2 limes, 1 tsp zested, quartered
• 8 tbsp sour cream
• 2 tbsp southwest spice blend

instructions

1. adjust rack to upper position and preheat oven to 425 degrees. place chickpeas on a baking sheet, pushing toward one side, and toss with southwest spice, a drizzle of olive oil, and a pinch of salt and pepper. roast in oven until crisp, 20-25 minutes total.

2. after chickpeas have roasted for 5-10 minutes, remove baking sheet from oven and toss bell pepper and onion wedges with a drizzle of olive oil on the empty side of the same sheet. return sheet to oven and roast until veggies are tender and lightly browned, about 15 minutes.

3. scoop avocado flesh into a medium bowl. add 2 tbsp diced onion and juice from two lime quarters. season with salt and pepper. mash with a fork until mostly smooth. stir in scallion whites and half the scallion greens. taste and add more salt, lime juice, or diced onion, if desired.

4. wrap tortillas in foil and place in oven to warm, about 5 minutes. meanwhile, stir lime zest, sour cream, and a squeeze of lime in a small bowl. season with a pinch of salt.

5. spread guacamole onto tortillas. fill each with chickpeas and roasted veggies, then dollop with crema. garnish with remaining scallion greens. serve with any remaining lime quarters on the side.