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Ingredients

1 ½ teaspoons extra-virgin olive oil ½ teaspoon chili powder 1 scallion, sliced 2 cloves garlic, minced 1 large tomato, diced ½ (15 ounce) can garbanzo beans, drained 2 teaspoons hot sauce 1 ½ cups sliced spinach 4 (10 inch) wheat tortilla wraps ½ cup shredded Mexican-style cheese ¼ cup sliced almonds ½ lime, juiced

Nutrition Info

319.8 calories carbohydrate: 52.9 g cholesterol: 16.2 mg fat: 11.7 g fiber: 7 g protein: 13.6 g saturatedFat: 4.5 g servingSize: - sodium: 653.2 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic, cook for 1 minute. Add tomato and garbanzo beans, cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet, cook until bright green and wilted, 3 to 5 minutes.
Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.

4 large tacos

This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.