This one hits all the marks: fast, flavorful, and fully satisfying. I tossed chickpeas, red and yellow peppers, red onion, and garlic in EVOO, smoked paprika, cumin, Rancho Gordo Sabor Vaquero chili powder, lime juice, and salt—then roasted everything on air fryer setting at 425°F for 22 minutes total until the chickpeas crisped and the veggies caramelized.
While that roasted, I wrapped a stack of corn tortillas in a moist paper towel and microwaved for 60 seconds to get them soft, steamy, and ready.
Loaded them up with the chickpea-veggie mix and topped it all with hot sauce, fresh lime, pepper jack cheese, avocado, salsa, and a little sour cream. It needs all of it—don’t skip the toppings. The salsa adds moisture, and the sour cream gives it that creamy finish that pulls everything together.
Weeknight win. No meat, no problem.
Time:
25–30 min
Kid Approved:
Yes
Cooking Method:
Air Fryer or Oven at 425°F
Ingredients
1 can chickpeas, rinsed and dried
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, thinly sliced
2 garlic cloves, smashed
1 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp Rancho Gordo Sabor Vaquero chili powder
Juice of ½ fresh lime
Salt, to taste
Corn tortillas (warm them in microwave wrapped in a moist paper towel for 60 seconds)
Toppings: hot sauce, fresh lime juice, pepper jack cheese, avocado, your favorite salsa, a spoonful of sour cream
Instructions
Preheat oven to 425°F on air fryer setting.
On a large sheet pan, toss chickpeas, sliced peppers, onion, and garlic with olive oil, spices, lime juice, and salt.
Roast for 22 minutes total, shaking or stirring halfway through.
While that roasts, wrap tortillas in a moist paper towel and microwave for 60 seconds.
Fill tortillas with the roasted chickpea mixture and top with hot sauce, fresh lime, pepper jack cheese, avocado, salsa, and sour cream. Serve immediately.
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