Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with a paper towel. Place on a baking sheet, pushing toward one side, and toss 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: Be careful—the chickpeas may pop.

While chickpeas roast, 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, separating whites from greens.

After 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 lightly browned, about 15 minutes.

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 1 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. Meanwhile, stir lime zest, sour cream, and a squeeze of lime in a small bowl. 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.