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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

  • 12 corn tortillas (6-inch)
  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 can (15 oz.) chickpeas, rinsed
  • 1 c. vegetable broth
  • 2 minced chipotle peppers, plus 2 t. adobo sauce
  • 1 t. ground cumin
  • ½ t. salt
  • ½ c. minced fresh cilantro
  • 2 Tbls. lime juice
  • ½ c. salsa Verde
  • ¾ c. low-fat sour cream

Toppings

  • shredded Mexican blend or Monterey jack cheese
  • ½ medium head iceberg lettuce, shredded
  • 2-3 plum tomatoes, chopped
  • 1 medium avocado, peeled and cubed

Instructions

In a large skillet, add a little canola 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.

Meanwhile spritz both sides of the corn tortillas with cooking spray. Place in a single layer on baking sheets; broil 4 inches from heat until crisp (about 2 minutes per side).

Stir together sour cream and salsa; set aside.

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.