DIETS: VG VT
Servings: 4
Time: 1 hour

Ingredients: 

• 1 - 14oz can garbanzo beans, rinsed and drained
  
• 1 large yellow onion, chopped
• 1 large red pepper, chopped
• 1 large crown of broccoli, chopped
• 3 Tablespoons olive oil
• 2 Tablespoons tamari/soy sauce
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves garlic, minced
• Juice from 1 lime
• 1/4 cup vegan yogurt or sour cream
• 1/2 teaspoon taco seasoning
• Salt/pepper, to taste
• 8 small taco tortillas, or 4 large burrito tortillas
• Salsa

Instructions: 

• Preheat oven to 425F.
  
• Grease or line a large cookie sheet with foil.
• Mix the beans, onions, peppers, broccoli, olive oil, tamari, chili powder, cumin, paprika, coriander salt & pepper in a large bowl and mix well.
• Spread veggie mixture on cookie sheet and roast for 20 minutes.
• Remove from oven, add garlic, stir and roast for an additional 15 minutes.
• Meanwhile, make crema by mixing vegan yogurt/sour cream, 1/2 of the lime juice, taco seasoning and salt/pepper to taste in a small bowl.  Add a little water if necessary so it's drizzling consistency.
• When veggies are done, drizzle with remaining lime juice and mix well.
• Serve by topping veggie mixture on tortillas, then top with salsa and drizzle with crema.
  

Nutrition Info Per Serving: 
Calories 890
Total Fat 29 g
Cholesterol 0 mg
Sodium 1531 mg
Potassium 1341 mg
Total Carbohydrate 128 g
Dietary Fiber 19 g
Sugars 21 g
Protein 32 g