Ingredients
1avocado
1lime,juiced
¼cupolive oil
3clovesgarlic
½tsppepper
½tspsalt
2tbspwater
1tbspolive oil,plus more as needed
½cupwhite onion
2clovesgarlic
7ozextra firm tofu,crumbled
¼tspsmoked paprika
1tspchili powder
½tspcumin
2tspsoy sauce
1medium sweet potato,peeled and diced
¾tspsalt,divided
¾tsppepper,divided
15ozchickpeas,(1 can), drained and rinsed
1tspgarlic powder
1tspchili powder
8large flour tortillas
2cupscheese blend,shredded
2cupsfresh spinach
1cupdiced tomato
1cupblack beans
1cupcorn
Preparation
Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until translucent.
Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until the tofu mixture is evenly heated.
Transfer the tofu to a medium bowl and set aside.
Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
Remove the sweet potato from the pan and set it aside.
Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes until the chickpeas are crispy.
Remove chickpeas and set them aside.
Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla.
Cook for about 3 minutes until the cheese melts, flipping once halfway through. Repeat with the remaining tortillas and cheese.
Transfer the tortillas to plates and fill with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
Enjoy!
