# What You Need:
→ 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 tablespoons olive oil
→ Fajita Seasoning
09 - 1 1/2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
→ Guacamole 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 tablespoons fresh cilantro, chopped
22 - 1/4 teaspoon salt
→ For Serving
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 mixing bowl, combine sliced peppers, onion, zucchini, cherry tomatoes, and drained chickpeas. Drizzle with olive oil and add all fajita seasoning ingredients. Toss until vegetables and chickpeas are evenly coated.
03 - Spread the seasoned vegetable and chickpea mixture in an even layer on the prepared sheet pan. Roast for 22 to 25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize.
04 - While vegetables roast, mash the avocado in a small bowl. Stir in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until the mixture is smooth and creamy.
05 - Heat tortillas according to package instructions until warm and pliable.
06 - Fill each tortilla with roasted vegetables and chickpeas. Drizzle generously with guacamole yogurt sauce. Top with fresh cilantro leaves and an additional squeeze of lime juice if desired.
