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Tostadas: Chickpea & Chipotle

Source: Taste of Home

You'd never no there is not meat in the dish. So full of flavor!

Chickpeas offer numerous health benefits due to their high content of fiber, protein, and various vitamins and minerals.
They can aid in blood sugar control, support heart health, promote digestion, and potentially reduce the risk of certain diseases.

Ingredients

  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbls. olive oil
  • 2 can (15 oz.) chickpeas, rinsed
  • 1 c. vegetable broth
  • 2 minced chipotle peppers, plus 2 t. adobo sauce
  • 1 t. ground cumin
  • 1/2 t. salt
  • 1/2 c. minced fresh cilantro
  • 2 Tbls. lime juice
  • 1/2 c. salsa Verde
  • 3/4 c. low-fat sour cream
  • 12 corn tortillas (6-inch)
  • 1 Tbls. olive oil

Toppings

  • shredded Mexican blend or Monterey jack cheese
  • 1/2 medium head iceberg lettuce (or romaine), shredded
  • 2-3 plum tomatoes, chopped
  • 1 medium avocado, peeled and cubed

Instructions

In a large skillet, add a little olive oil. Cook the chopped red pepper and onion until tender, about 8 minutes. Add the garlic; cook 1 minute longer.

Stir in chickpeas, broth, chipotle peppers, adobo sauce, cumin and salt. Bring to a boil; reduce heat, cover and simmer 5 minutes.

Coarsely mash mixture with a potato masher. Stir in cilantro and lime juice. Cook until thickened, about 2-3 minutes.

Stir together sour cream and salsa; set aside.

Tortillas: Brush tortillas on both sides with 1 tablespoon of olive oil and place on prepared baking sheet. Bake at 400 degrees for 8-10 minutes, flipping after 5 minutes. Let tostadas cool until read to use.

Spread chickpea mixture over tortillas. Top each with lettuce, chopped tomatoes and avocado. Drizzle sour cream mixture over and sprinkle with cheese. Serve immediately.

NOTE: Freeze leftover chipotle peppers in adobo sauce for use another time, in another recipe.