Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Drain and rinse chickpeas, then pat dry with a paper towel. Toss on one side of a baking sheet with Southwest spice, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, 20-25 minutes total. TIP: The chickpeas may pop—it’s natural (and still delicious).

Meanwhile, core and seed bell pepper, then cut into 1/2-inch-wide strips. Halve and peel onion, then cut into 1/2-inch-thick wedges. Finely dice a wedge or two until you have 3 TBSP diced onion. Trim, then thinly slice scallions, keeping greens and whites separate.

Once chickpeas have roasted 5-10 minutes, remove baking sheet from oven and toss bell pepper and onion wedges with a drizzle of olive oil on empty side of same sheet. (TIP: Use tongs to avoid burns.) Return sheet to oven and roast until veggies are tender and lightl

Zest lime until you have 1/2 tsp zest, then cut into quarters. Halve and pit avocado, then scoop flesh into a medium bowl. Add 1 TBSP diced onion and juice from one lime quarter. Season with salt and pepper. Mash with a fork until mostly smooth. Stir in scallion whites and half the scallion greens. Taste and add more salt, lime juice, or diced onion, if desired.

Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds.) Meanwhile, in a small bowl, combine lime zest, sour cream, and a squeeze of lime. Season with a pinch of salt.

Spread guacamole onto tortillas. Fill each with chickpeas and roasted veggies, then dollop with crema. Garnish with remaining scallion greens. Serve with any remaining lime quarters on the side for squeezing over.