Step 1

Drain and rinse the beans in a colander; set aside to drain further.

Step 2

Wash and dry the fresh produce.

Step 3

Seed and small dice the bell peppers; set aside.

Step 4

Peel and small dice onion.

Step 5

Preheat a large skillet over medium-high heat.

Step 6

Peel and mince garlic.

Step 7

Once the skillet is hot, add oil and swirl to coat the bottom.

Step 8

Add the bell peppers, onion, garlic, and chickpeas. Cook until the chickpeas are slightly golden, stirring occasionally, about 3-4 minutes.

Step 9

Add soy sauce, chili powder, and paprika to the chickpeas and sauté for 5-7 more minutes, until golden brown.

Step 10

Add the avocados, water, and salt to a blender. Juice the lime into the blender. Purée until smooth.

Step 11

Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.

Step 12

To assemble, add the chickpea vegetable mixture to each tortilla. Top with a drizzle of the avocado cream. Enjoy!