CHICKPEA TORTILLA FAJITA STACK
SERVES 4 STACKS
FOR THE CHICKPEA TORTILLAS
1 cup chickpea flour
1⁄4 tsp sea salt
1⁄2 tsp ground cumin
2 tbsp extra virgin olive oil
FOR THE FILLING
1 tbsp extra virgin olive oil
1⁄2 cup diced white onion
1 yellow bell pepper, diced 227g (8oz) white mushrooms, diced
1⁄2 cup diced tomatoes
2 tsp fajita seasoning
1⁄2 tsp salt
1⁄4 tsp ground black pepper
1 15-ounce can pinto beans, drained and rinsed
2 tbsp raw shelled hempseed Salsa, for garnish
Avocado, for garnish
NUTRITIONAL VALUES
Calories: 681kcal
Fat: 14g (1.9g S.Fat)
Carbs: 105.3g
Protein: 36.6g
Sugar: 11.3g
Sodium: 527mg
METHOD
CHICKPEA TORTILLAS:
Mix 3 tbsp ground chia seeds and 3 tbsp water. Place aside.
In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.
Mix until everything is just combined.
Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.
Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.
FILLING: Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.
ASSEMBLY: ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.
In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.
Mix until everything is just combined.
Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.
Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.
FILLING: Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.
ASSEMBLY: ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.
