Chickpea Fajitas
Guacamole Salad
Beverage Recommendation
Fre Alcohol-Removed Merlot
Ingredients
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 2 Tbsp olive oil, divided
- 1½ tsp taco seasoning mix, divided
- 1 (8-oz) pkg fajita mix (sliced onion and bell peppers)
- 1 (8-oz) pkg sliced mushrooms
- 9 soft taco-size corn tortillas
- 1 lime, cut into wedges
- ½ cup fresh pico de gallo
- ¼ cup sour cream
Instructions
- Preheat oven to 425°F. Toss chickpeas with 1 Tbsp oil and ½ tsp seasoning on a rimmed baking sheet. Bake 20 to 25 minutes or until browned and crisp, stirring once.
- Meanwhile, sauté fajita mix, mushrooms, and 1 tsp seasoning in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 7 minutes or until bell pepper is tender, stirring often. Stir in chickpeas.
- Heat tortillas according to package directions. Serve fajita mixture in tortillas with lime wedges, pico de gallo, and sour cream.
Side Dish Ingredients
- ½ English cucumber, sliced
- 1½ tsp olive oil
- 1½ tsp fresh lime juice
- ⅛ tsp salt
- 1 (8-oz) pkg shredded lettuce
- ½ (8-oz) container guacamole
Side Dish Instructions
- Toss together cucumber, oil, lime juice, and salt in a large bowl.
- Divide lettuce among 3 plates; top with cucumber and guacamole.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
450
|
112
|
562
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 66 | 7 | 73 |
| Fiber (g) | 11 | 4 | 15 |
| Sodium (mg) | 465 | 237 | 702 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
