# What You'll Need:
→ Vegetables and 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 - 1.5 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground cumin
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon onion powder
14 - 0.25 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - 0.5 teaspoon black pepper
→ Guacamole Yogurt Drizzle
17 - 1 ripe avocado
18 - 0.5 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 - 0.25 teaspoon salt
→ To Serve
23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 0.5 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 bell peppers, onion, zucchini, cherry tomatoes, and drained chickpeas. Drizzle with olive oil and add all fajita seasoning ingredients. Toss until evenly coated.
03 - Spread the vegetable and chickpea mixture in an even layer across the prepared sheet pan.
04 - Roast in the preheated oven for 22 to 25 minutes, stirring halfway through cooking. Vegetables should become tender with caramelized edges.
05 - While vegetables roast, mash the avocado in a small bowl. Fold in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until the mixture reaches a smooth, creamy consistency.
06 - Heat tortillas according to package directions until pliable and warm.
07 - Fill each tortilla with roasted vegetables and chickpeas. Generously drizzle with guacamole yogurt sauce. Top with fresh cilantro leaves and an additional squeeze of lime juice if desired.
