Chickpea Tortilla Fajita Stack

Chickpea Tortilla Fajita Stack Recipe

By Veegs

🔪Prep Time: 20 minutes

Ingredients

Chickpea Tortillas

1 tablespoon ground chia seeds

1 cup chickpea flour

¼ teaspoon sea salt

½ teaspoon ground cumin

2 tablespoons extra virgin olive oil

Filling

1 tablespoon extra virgin olive oil

½ cup diced white onion

1 yellow bell pepper, diced

8 ounces white mushrooms, diced

½ cup diced tomatoes

2 teaspoons fajita seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tablespoons raw shelled hempseed

Salsa, for garnish

Avocado, for garnish

Instructions

1Mix ground chia seeds with 3 tablespoons water. Set aside.

2Add 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin to a medium bowl.

3Mix until just combined.

4Add 2 tablespoons oil to an 8-inch skillet and heat to medium high.

5Add ¼ cup chickpea batter and tilt the pan in a circular tilt to let the batter flow to cover the bottom of the pan, as you would a crepe.

6Cook until golden brown and flip. Cook for another minute and remove to a plate. Continue until all the batter is gone and the tortillas are made.

7Add the oil to a large skillet and heat to medium high. Add the onion, bell pepper, and mushrooms and sauté 10 to 15 minutes or until the onion is translucent. Add the tomatoes, fajita seasoning, salt, and pepper and cook for 5 minutes. Add the beans and hempseed. Heat through.

8Layer the chickpea tortilla stack starting with one tortilla on a plate. Spoon on about ½ cup filling. Add another tortilla and ½ cup filling and continue until the filling is all gone. Top with a tortilla, salsa, and avocado. Cut into quarters in a pie shape and serve.

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.