Fajitas with Microgreens & Chickpeas

Fajitas with Microgreens & Chickpeas

The fajita is a true Tex-Mex dish (a blending of Texas cowboy and Mexican panchero foods). Arracheras is the Mexican phrase for grilled skirt steak, while fajitas is the American term. Today, the term fajita has lost all significance and is often used to describe almost anything that is cooked and served wrapped in a soft flour tortilla. True fajitas, on the other hand, are made using skirt steak.

This plant-based fajita is not really a ‘fajita’ in its true sense but its still one of the most fulfilling dishes ever. This fajitas dish is simple to prepare, can be prepared ahead of time and brimming with juicy marinated grilled bell peppers, and onions, all wrapped in a warm tortilla and heaped high with cilantro lime and microgreens. The smokey spicy chickpeas here will liven up your taco night!

Serves 4

Ingredients

  • 3 medium bell peppers
  • 1 medium yellow onion
  • 2 cups cooked chickpeas
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 8 corn tortillas
  • fresh cilantro 
  • hot sauce
  • Handful Microgreens

Directions

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Slice the peppers and onion into thin strips and combine with the chickpeas on the baking sheet.
  3. Add the olive oil, followed by the chili powder, garlic powder, cumin, and salt. 
  4. Toss it all together with your hands to coat it evenly, then spread it out in an even layer.
  5. Roast for 10 minutes in the oven with the pan. Remove from the oven, stir, and roast for another ten minutes.
  6. Serve the fajita vegetables and chickpeas with corn tortillas, fresh cilantro, microgreens and hot sauce right.

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