INGREDIENTS

• 2 cups cooked chickpeas or 
• 15 ounce cans, drained
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 large crown of broccoli, chopped into bite-sized trees
• 3-4 cloves of garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
• 1 lime
• Epicure Taco Seasoning Packet (GF and loaded with everything below) 

Optional Spice Blend if you don’t have Epicure Taco Seasoning 

• 2 teaspoons chili powder blend
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (or more cumin if you don’t have that shit)
  cayenne pepper to taste

Taco trimmings: tortillas, avocado, spinach, lettuce, cilantro, salsa, our Tex-Mex Queso

DIRECTIONS

1. Heat the oven to 425 degrees.
2. Place all the chopped up veggies (aside from the garlic) in a large bowl with the cooked chickpeas. Mix the spices together in a small bowl. Pour in the oil and soy sauce, stir, and then throw spice blend all over those veggies. Mix until all the vegetables and shit are covered.
3. Put all of that on a large rimmed baking sheet and bake for 20 minutes. Take it out of the oven, don’t burn yourself, add the garlic (optional), and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. 
4. If you want my easy 5 ingredient / 5 minute homemade tortilla recipe comment below!