Description
Ready to eat in only 30 minutes, this vegetarian meal of chickpea tostadas is filling, flavorful and colorful.
Ingredients
Scale
- about 12 six-inch corn tortillas
Chipotle Chickpea Filling
- 1 red bell pepper (chopped)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 cans (15 oz chickpeas (garbanzo beans), drained and rinsed)
- 2 chipotle peppers in adobo (minced)
- 1 cup vegetable broth
- 1/2 cup cilantro (finely chopped)
- 2 tbsp lime juice
- 1/2 tsp salt
- 1 tsp cumin
Salsa Sauce
- Click the link above for the recipe.
Toppings (suggested)
- lettuce (chopped or shredded)
- avocado (sliced or cubed)
- tomato (diced)
- cheese (shredded)
Instructions
- Coat a large skillet with cooking spray, heat to medium, and add bell pepper and onion.
- When tender (about 6 min), add garlic and cook for another minute, then add broth, cumin, salt, chipotle, and chickpeas.
- Bring to a boil, then reduce heat, cover, and let simmer for 5 min.
- Mash mixture coarsely with a potato masher (depending on your pan, you may wish to remove to a bowl for this step), then mix in cilantro and lime juice.
- Mix together sour cream and salsa in a small bowl.
- To prepare corn tortillas, either lightly grill tortillas over open flame on gas stovetop, or spray with cooking spray and broil in the oven until lightly browned on each side (about 1 min).
- Spread chickpea mixture on tortillas, spoon on salsa mixture, and top as desired.
Notes
Inspired by by Amber Massey for Taste of Home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main