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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!

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.