Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Preheat oven to 425 degrees. Drain and rinse chickpeas, then pat dry with a paper towel. Transfer to a baking sheet and toss with Southwest spice blend, a drizzle of olive oil, and salt and pepper to taste. (TIP: The spice blend has a mild heat—use less if desired.) Push toward one side of sheet. Roast in oven until crisp, 20-25 minutes (chickpeas may pop in oven—it’s natural).
Wash and dry all produce. Core, seed, and remove white ribs from bell pepper, then slice into ½-inch-wide strips. Halve and peel onion, then cut each half from root to tip end so you have four quarters. Finely dice one of the quarters. Slice remaining onion into ½ inch-wide wedges. Trim then thinly slice scallions, keeping greens and whites separate.
After chickpeas have roasted 5-10 minutes, toss bell pepper and onion wedges with a drizzle of olive oil on empty side of same baking sheet. (TIP: Use tongs to avoid any burns.) Return sheet to oven and roast until veggies are tender and lightly browned, about 15 minutes.
Zest lime, then cut into quarters. Halve and pit avocado, then scoop flesh into medium bowl. Add diced onion, juice from 1 lime quarter, and salt and pepper (to taste). Mash with a fork or potato masher until mostly smooth. Stir in scallion whites and half the scallion greens.
In a small bowl, stir lime zest, sour cream, and juice from another lime quarter. Season with a pinch of salt. Wrap tortillas in foil and place in oven to warm for 5 minutes. TIP: Alternatively, you can wrap the tortillas in a damp paper towel and microwave on high for 30 seconds instead.
Spread a layer of guacamole onto tortillas. Fill each with chickpeas and roasted veggies, then dollop with crema and garnish with remaining scallion greens. Serve with remaining lime quarters on the side for squeezing.
Percentages are based on a diet of 2000 calories a day.