3 cassava tortillas
1/2 cup chickpeas
1/2 cup black beans
1/2 yellow bell pepper, sliced
1 avocado, sliced
1/4 red onion, sliced
2 1/2 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 teaspoon onion powder
pinch of cumin
hot sauce, optional
lime, for topping
cilantro, to garnish
Preheat the oven to 300 degrees F.
Wrap the tortillas in tin foil and place in the oven when ready and bake for 10-15 minutes.
Rinse and drain the chickpeas and black beans.
In a small bowl, add the chickpeas, black beans, chili powder, onion powder, cumin, salt, 2 Tbsp of olive oil, the red wine vinegar, and hot sauce, if using. Stir and let marinate.
Slice the yellow bell pepper and red onion.
Place a pan on medium heat. Add 1/2 Tbsp olive oil, then add the bell pepper and onion, once the pan is hot. Sauté for about 5-7 minutes.
Once the pepper and onion are done cooking, add to the bowl with the chickpeas and beans. Coat the peppers and onions with the marinade.
Remove the tortillas from the oven and fill with the vegetable mixture.
Top with avocado, cilantro, and lime.