Chickpea Tortilla Fajita Stack

Chickpea Tortilla Fajita Stack Recipe

By Veegs

🔪Prep Time: 20 minutes


Chickpea Tortillas

1 tablespoon ground chia seeds

1 cup chickpea flour

¼ teaspoon sea salt

½ teaspoon ground cumin

2 tablespoons extra virgin olive oil


1 tablespoon extra virgin olive oil

½ cup diced white onion

1 yellow bell pepper, diced

8 ounces white mushrooms, diced

½ cup diced tomatoes

2 teaspoons fajita seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tablespoons raw shelled hempseed

Salsa, for garnish

Avocado, for garnish


1Mix ground chia seeds with 3 tablespoons water. Set aside.

2Add 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin to a medium bowl.

3Mix until just combined.

4Add 2 tablespoons oil to an 8-inch skillet and heat to medium high.

5Add ¼ cup chickpea batter and tilt the pan in a circular tilt to let the batter flow to cover the bottom of the pan, as you would a crepe.

6Cook until golden brown and flip. Cook for another minute and remove to a plate. Continue until all the batter is gone and the tortillas are made.

7Add the oil to a large skillet and heat to medium high. Add the onion, bell pepper, and mushrooms and sauté 10 to 15 minutes or until the onion is translucent. Add the tomatoes, fajita seasoning, salt, and pepper and cook for 5 minutes. Add the beans and hempseed. Heat through.

8Layer the chickpea tortilla stack starting with one tortilla on a plate. Spoon on about ½ cup filling. Add another tortilla and ½ cup filling and continue until the filling is all gone. Top with a tortilla, salsa, and avocado. Cut into quarters in a pie shape and serve.

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