# Components:
→ 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 - 1½ teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - ½ teaspoon onion powder
14 - ¼ teaspoon cayenne pepper
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
→ Guacamole Yogurt Drizzle
17 - 1 ripe avocado
18 - ½ cup plain Greek yogurt
19 - Juice of 1 lime
20 - 1 small garlic clove, minced
21 - 2 tablespoons fresh cilantro, chopped
22 - ¼ teaspoon salt
→ To Serve
23 - 8 small flour or corn tortillas
24 - ½ 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 chickpeas. Drizzle with olive oil and toss with all fajita seasoning ingredients until evenly coated.
03 - Spread the seasoned vegetable and chickpea mixture in an even single layer on the prepared sheet pan. Roast for 22 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, mash the avocado in a small bowl. Fold in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until smooth and creamy.
05 - Heat tortillas according to package instructions until pliable and warm.
06 - Fill each warm tortilla with roasted vegetables and chickpeas. Drizzle generously with guacamole yogurt sauce. Top with fresh cilantro leaves and an optional squeeze of lime juice.
