Ingredients

12 corn tortillas
2 cups of chickpeas (drained)
2 tablespoons of chipotle adobo sauce
1/2 a tablespoon of saffron
Salt and pepper to taste
2 tablespoons of olive oil
1/4 cup of finely chopped onion
1/4 cup of red peppers, cut into squares
1/4 cup of green peppers, cut into squares
1/2 a tablespoon of minced garlic
1 bay leaf 

Method

Sautée peppers and onions and garlic in olive oil. Add saffron and chickpeas to the mix. Make sure all ingredients blend well.  

After all integrates, add the chipotle adobo sauce and heat up your tortillas, so they will be ready.

Garnish with fresh cilantro, red onion or red cabbage, sour cream and your fave cheese. Crumbled "queso fresco" is recommended, available in your Latin Food Aisle :)