• Before starting, wash and dry all produce.
• Drain and rinse chickpeas.
• Zest, then juice half lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• Core, then cut pepper into 1/2-inch pieces.
• Rough chop cilantro.

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil and chickpeas. Season with half the Mexican Seasoning. Cook for 5-6 min, stirring occasionally, until chickpeas are golden. Season with salt and pepper.
• Transfer to a plate.
• Carefully wipe pan clean.

• Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high. When the pan is hot, add beef. Cook for 3-5 min, breaking up the beef into smaller pieces, until no pink remains.** Add remaining Mexican Seasoning, tomato sauce base and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.

• Heat the same large non-stick from from step 2 over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and peppers. Cook for 4-5 min, stirring often, until tender. Season with salt, pepper, half the lime zest and half the cilantro.

• To a small bowl, add sour cream, remaining cilantro, 1 tsp (2 tsp) water, remaining lime zest, lime juice. Stir to combine. Season with salt and pepper.

• Divide chickpeas, veggies, spring mix and beef between bowls.
• Drizzle crema sauce over top.
• Squeeze a lime wedge over top, if you desire.

If you've opted to get beef, cook in the same way the recipe instructs you to cook chicken**