# Ingredients:
→ Vegetables & Chickpeas
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 large red onion, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved
07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 2 tbsp olive oil
→ Fajita Seasoning
09 - 1 1/2 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp garlic powder
13 - 1/2 tsp onion powder
14 - 1/4 tsp cayenne pepper, optional
15 - 1 tsp salt
16 - 1/2 tsp black pepper
→ Guac Yogurt Drizzle
17 - 1 ripe avocado
18 - 1/2 cup plain Greek yogurt or dairy-free alternative
19 - Juice of 1 lime
20 - 1 small garlic clove, minced
21 - 2 tbsp fresh cilantro, chopped
22 - 1/4 tsp salt
→ To Serve
23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 1/2 cup fresh cilantro leaves
25 - 1 lime, cut into wedges
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine sliced bell peppers, onion, zucchini, cherry tomatoes, and drained chickpeas with olive oil and all fajita seasoning ingredients. Toss until evenly coated.
03 - Distribute the vegetable and chickpea mixture in a single even layer on the prepared sheet pan.
04 - Roast for 22 to 25 minutes, stirring halfway through cooking, until vegetables are tender and beginning to caramelize at the edges.
05 - While vegetables roast, mash avocado in a small bowl. Fold in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt. Stir until smooth and creamy.
06 - Heat tortillas according to package instructions until soft and pliable.
07 - Fill each warm tortilla with roasted vegetables and chickpeas. Drizzle generously with guac yogurt sauce. Top with fresh cilantro leaves and an additional squeeze of lime juice if desired.
