1/2lbBrussels sprouts, ends trimmed, then cut in half length wise
15ozcanchickpeas, drained and rinsed
1medium jalapeno, stemmed, seeded and chopped
1tablespoonolive oil
1teaspoongarlic powder
1teaspoonchili powder
1/2teaspoonsalt
1/2teaspoonground black pepper
1/2teaspoonpaprika
1/4teaspooncumin
12flour or corn tortillas
Optional toppings: avocado, salsa, hot sauce
Instructions
Preheat oven to 420°F.
Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
Fill tortillas with vegetable mixture and toppings as desired.
Notes
Alternative methods for warming tortillas:
Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don't catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos