Description
Ready in 30 minutes, these vibrant chickpea tostadas are a flavor-packed vegetarian meal.
Hearty and satisfying, theyre perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 12 six-inch corn tortillas
- 1 cups (237 ml) red bell pepper
- 1 cups (237 ml) onion
- 2 cloves garlic
- 2 cans (15 oz) chickpeas
- 2 chipotle peppers in adobo
- 1 cups (237 ml) vegetable broth
- 0.5 cups (118 ml) cilantro
- 2 tbsp lime juice
- 0.5 tsp salt
- 1 tsp cumin
- lettuce
- 1/2 avocado
- 1 tomato
- Your favorite salsa
- shreeded cheese to taste
Instructions
- Coat a large skillet with cooking spray, heat to medium, and add bell pepper and onion.
- When tender (about 6 minutes), 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 minutes.
- Mash mixture coarsely with a potato masher; you may wish to remove to a bowl for this step.
- Mix in cilantro and lime juice.
- Mix together sour cream and salsa in a small bowl.
- 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 minute).
- Spread chickpea mixture on tortillas, spoon on salsa, and top as desired.
Notes
- For crispier tortillas, warm them on a dry skillet over medium heat for 1-2 minutes per side before adding the chickpea mixture.
- If you don’t have chipotle peppers, add a pinch of smoked paprika for a similar smoky flavor.
- Leftover chickpea mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15