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Mushroom and Chickpea Fajitas on a plate

Mushroom and Chickpea Fajitas

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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 oil in large cast iron skillet or heavy pan over medium-high.
  2. Add mushrooms in single layer; cook undisturbed 4-5 minutes until golden brown underneath. Stir; cook another 3-4 minutes.
  3. Push mushrooms aside; add remaining 1 tablespoon oil. Cook peppers and onions 5-6 minutes until softened and charred in spots.
  4. Add chickpeas, chili powder, cumin, paprika, garlic powder, and salt; stir together and cook 2-3 minutes until chickpeas warm through and spices are fragrant.
  5. Warm tortillas in dry skillet or microwave wrapped in damp towel.
  6. Serve filling in warm tortillas with preferred toppings.