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Mushroom and Chickpea Fajitas

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 16 oz baby bella mushrooms sliced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 bell peppers sliced into strips
  • 1 large yellow onion sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 flour tortillas
  • Optional toppings: sour cream guacamole, shredded cheese, salsa, cilantro

Method
 

  1. Heat 2 tablespoons olive oil in a large cast iron skillet or heavy pan over medium-high heat.
  2. Add the sliced mushrooms in a single layer and let cook undisturbed for 4-5 minutes until golden brown on one side, then stir and cook another 3-4 minutes.
  3. Push mushrooms to the side of the pan and add remaining 1 tablespoon oil. Add the bell peppers and onions, cooking for 5-6 minutes until softened and charred in spots.
  4. Add the chickpeas, chili powder, cumin, smoked paprika, garlic powder, and salt to the pan. Stir everything together and cook for 2-3 minutes until chickpeas are warmed through and spices are fragrant.
  5. Warm the tortillas in a dry skillet or in the microwave wrapped in a damp towel.
  6. Serve the mushroom and chickpea mixture in warm tortillas with your favorite toppings.