Vegetable Tacos - cooking recipe

Ingredients

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

Preparation

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.