Roasted Chickpea Fajitas with Cilantro Cashew Crema
Servings: 4 large wraps
Ingredients
- 1 15 ounce can chickpeas (or other bean of choice), drained and rinsed
- 2 bell peppers cored and slivered
- 1 yellow onion slivered
- 3 tablespoons olive oil
- 3 tablespoons fajita seasoning about one packet
- 4 tortilla wraps
- lettuce/avocado/salsa for topping
- Cilantro Cashew Crema
- 1 cup raw cashews soaked in water and 1/2 teaspoon salt for at least 6 hours
- 1 cup cilantro
- juice of 2 small limes about 4 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
Instructions
- Start by preheating the oven to 400°F.
- Place sliced veggies and rinsed chickpeas into a large baking dish and coat with olive oil and fajita seasoning. Roast in the oven for 25 minutes.
- If you decide to make the crema, you can prepare it while the veggies are roasting. Add 1 cup of the soaked cashews to a food processor along with 1/2 cup of the soaking water. Process on high until a smooth sauce is formed.
- Add the lime juice, cilantro, and remaining seasoning, then blend on high until smooth. If the sauce isn’t thin enough, add a little soaking water at a time until desired consistency is reached.
- Top wraps with lettuce or avocado along with cooked veggies and chickpeas. Drizzle with cilantro cashew crema then serve.
Notes
Cilantro Cashew Crema adapted from Healthy Happy Life