ingredients
- flour tortillas
- 26.8 oz chickpeas, drained, rinsed, and dried
- 2 avocados
- 2 bell peppers, cut into 1/2-in-wide strips
- 2 red onions, cut into 1/2-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
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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.
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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.
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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.
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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.
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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.