Vegan One-Pan Chickpea & Mushroom Fajitas

• •1 tbsp Olive oil
• •2 piece Bell peppers (any color, sliced into strips)
• •4 oz Mushrooms (cremini or button, sliced)
• •1 piece Red onion (medium, thinly sliced)
• •15 oz Canned chickpeas (drained and rinsed)
• •2 tsp Cumin
• •1.5 tsp Smoked paprika
• •1.5 tsp Chili powder
• •1 tsp Garlic powder
• •1 tsp Onion powder
• •1 tsp Sugar
• •1 tsp Salt (or to taste)
• •1 piece Lime (juiced)
• •8 piece Warm tortillas (corn or flour)
• •2 piece Avocado (diced or sliced)
• •0.5 cup Vegan sour cream (or to taste)
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper to make your fajita seasoning.

2. 2

   Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced bell peppers, mushrooms, and red onion. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften and brown slightly.

3. 3

   Add the drained and rinsed chickpeas to the skillet. Sprinkle the fajita seasoning over the vegetables and chickpeas. Stir well to coat everything evenly.

4. 4

   Continue to cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp, the mushrooms are cooked through, and the chickpeas are slightly golden and flavorful.

5. 5

   Remove the skillet from the heat and stir in the fresh lime juice.

6. 6

   Serve the hot fajita mixture immediately with warm tortillas, avocado, generous dollops of vegan sour cream, and a sprinkle of fresh cilantro.

Chef's Tips

• 💡To warm tortillas, you can wrap them in foil and heat in the oven at 350°F (175°C) for 10 minutes, or microwave them briefly wrapped in a damp paper towel.
• 💡For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the fajita seasoning.
• 💡Feel free to add other vegetables like zucchini, corn, or black beans to the mix for even more variety and nutrition.