Ingredients

The following ingredients have 4 Servings
  • 2 red beets
  • 3 Tbsp olive oil (divided, 45 mL)
  • 1/2 tsp each salt and pepper (divided)
  • 1 15-oz can chickpeas (drained, 425 g)
  • 1 tsp each smoked paprika, cumin
  • Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice

Instruction

  • Roast Beets: Preheat oven to 365°F (185°C). Trim, peel, and chop the beets into wedges. Set on aluminum foil, drizzle with 1 Tbsp oil, and sprinkle with 1/4 tsp each salt and pepper. Toss to coat then fold and seal the aluminum foil to form a pouch. Bake for 50 minutes, or until beet is fork-tender.
  • Roast Chickpeas: Meanwhile, pat chickpeas dry with paper towels and spread onto a parchment-lined baking sheet. Add 2 Tbsp oil, 1/4 tsp each salt and pepper, paprika, and cumin. Toss to coat, then add to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.
  • Assemble: Spoon beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.