Sheet Pan Vegan Chickpea Fajita Tacos
These easy vegan chickpea fajita sheet pan tacos are a healthy delicious taco recipe that is kid-approved and ready in under 30 minutes.
- 1 onion, julienned
- 3 bell peppers, julienned
- 1 can chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tbsp chili powder
- ½ tsp garlic powder
- ¼ tsp coriander cumin powder
- salt and pepper to taste
- 12 taco shells
Vegan Cotija Cheese
- ½ cup almonds
- 1 tsp lemon juice
- 1 tsp olive juice
- salt to taste
Preheat oven to 450°F.
Chop onion and bell peppers into long strips.
Rinse and drain chickpeas.
Combine all in a large mixing bowl. Add olive oil and spices to the bowl and mix well to ensure all are evenly coated.
Spread on a large baking sheet and roast for 10 minutes. After 10 minutes mix the contents on the pan, and place back in for 10 more minutes.
While the fajitas are baking, make the cotija by combining all ingredients in a food processor. Blend until fine chunks but take care to not over process or it'll start to turn to almond butter.
Assemble the tacos by placing some of the fajita filling on the taco shells, sprinkle some of the cotija and than any other toppings. Squeeze fresh lime juice over the top and enjoy!
Serving: 1tacoSodium: 42mgCalcium: 34mgVitamin C: 39mgVitamin A: 1129IUSugar: 2gFiber: 3gPotassium: 159mgCalories: 127kcalSaturated Fat: 1gFat: 8gProtein: 3gCarbohydrates: 12gIron: 1mg