Ingredients

• 1 can chickpeas, drained and rinsed — $1.00
• 1 medium onion, sliced — $0.80
• 2 bell peppers, sliced — $3.00
• 1 tablespoon oil — $0.20
• 1 teaspoon chili powder — $0.15
• 1 teaspoon cumin — $0.10
• 1/2 teaspoon garlic powder — $0.05
• 1/2 teaspoon paprika — $0.05
• 1/2 teaspoon salt — $0.05
• 4 to 6 tortillas — $2.00
• Optional: lime juice, salsa, or cilantro — $0.60

Estimated ingredient total: $7.40 to $8.00
Displayed planning estimate: $9.90

Detailed Instructions

1. Drain and rinse the chickpeas, then pat them dry lightly with a paper towel.
2. Slice the onion and bell peppers into thin strips.
3. Heat the oil in a large skillet over medium heat.
4. Add the onion and bell peppers and cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
5. Add the chickpeas, chili powder, cumin, garlic powder, paprika, and salt.
6. Stir well so the chickpeas and vegetables are evenly coated in the seasoning.
7. Cook for another 5 to 6 minutes, stirring occasionally, until the chickpeas are hot and the peppers are tender.
8. Lightly mash a small portion of the chickpeas if you want the filling to hold together better in tortillas.
9. Warm the tortillas in a dry skillet or microwave.
10. Spoon the chickpea fajita mixture into the tortillas.
11. Add optional lime juice, salsa, or cilantro and serve warm.

Helpful Notes

• This also works well as a rice bowl filling.
• Red and green peppers give the nicest color contrast.
• You can stretch the filling further by serving it with rice or shredded lettuce.

Price Note