Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice
RoastBeets: Preheat oven to 365°F (185°C). Trim, peel, and chop the beets into wedges. Set on aluminum foil, drizzle with 1 Tbsp oil, and sprinkle with 1/4 tsp each salt and pepper. Toss to coat then fold and seal the aluminum foil to form a pouch. Bake for 50 minutes, or until beet is fork-tender.
RoastChickpeas: Meanwhile, pat chickpeas dry with paper towels and spread onto a parchment-lined baking sheet. Add 2 Tbsp oil, 1/4 tsp each salt and pepper, paprika, and cumin. Toss to coat, then add to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.
Assemble: Spoon beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.