Chickpea, Zucchini, and Cauliflower Tacos
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Cook time: 
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Serves: 5 servings (2 tacos each with guacamole)
 
Ingredients
Tacos:
  • 2 zucchini, cut into ½-inch pieces
  • 1 small onion, cut into ½-inch pieces
  • 2 cans no salt added chickpeas, drained and rinsed
  • 1 head cauliflower, cut into florets
  • 3 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¾ tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne
  • 10 (6-inch) flour tortillas
Guacamole:
  • 2 ripe avocados
  • ¼ cup cilantro, chopped
  • ¼ cup onion, finely diced
  • ½ tsp garlic salt
  • ¼ tsp black pepper
Instructions
  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or mist with nonstick cooking spray and set aside.
  2. Combine zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive oil; toss well. Sprinkle with cumin, chili powder, garlic powder, salt, pepper, and cayenne; toss well. Spread vegetable mixture on the baking sheets in a single layer and roast for 20 minutes; tossing once half way through.
  3. Meanwhile, mash avocados in a small bowl. Mix in the remaining guacamole ingredients.
  4. Serve vegetable mixture in tortillas and top with guacamole
Nutrition Information
Serving size: 2 tacos Calories: 535 Fat: 25.8 Carbohydrates: 67.2 Sugar: 5.0 Sodium: 847 Fiber: 10.0 Protein: 16.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/08/chickpea-zucchini-and-cauliflower-tacos-weekly-menu/