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.