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1-14.5oz can chickpeas 1-14.5oz can black beans 1 large red onion
1 large bell pepper 1 large crown broccoli ½ cup chopped carrots
3 Tbs olive oil 1-2 Tbs soy sauce 1 Tbs chili powder
2 Tsp ground cumin 1 Tsp paprika Cayenne pepper to taste
1 Tbs chopped garlic ½ lime tortillas/guacamole/salsa
Heat oven to 425 degrees
Chop up veggies to size of beans (note- replace veggies with what you have on hand or favorite veggies, doesn’t have to be the same!). Place all veggies in large bowl with black beans and chickpeas. Pour in oil, soy sauce, stir, then add in spices (hold off on garlic and lime juice). Mix until beans and veggies are coated well.
Place mixture on baking sheet; roast for 20 minutes.
Pull out tray, mix around, toss veggies and beans; add garlic. Roast for another 15 minutes. Squeeze lime juice over the tray.
Recommend preparing ready-to-cook flour or corn tortillas, located in the refrigerated section of most grocery stores (follow package instructions to cook).
Add your favorite taco toppings and serve!
