Chickpea-Chipotle Tostadas
Ingredients
- Vegetable oil ⓘ
- 12 corn tortillas ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 red bell pepper, chopped ⓘ
- 2 garlic cloves, chopped ⓘ
- 1 tablespoon olive oil ⓘ
- 1 1/2 (15-ounce) cans chickpeas, rinsed and drained* ⓘ
- 1 cup chicken broth ⓘ
- 2 tablespoons chopped fresh cilantro ⓘ
- 2 chipotle peppers in adobo sauce, minced* ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 1 (8-ounce) container sour cream ⓘ
- 1/2 cup salsa verde or green chile sauce* ⓘ
- 1/2 head iceberg lettuce, shredded ⓘ
- 6 plum tomatoes, chopped ⓘ
Instructions
- Pour oil to a depth of 2 inches into a large skillet. Heat to 375°. Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned. Drain and keep warm.
- Saute onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
- Process chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and cook 2 to 3 minutes.
- Stir together sour cream and salsa.
- Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and sprinkle with cheese. Serve immediately.
- * 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. 2 canned jalapeno peppers and 2 drops liquid smoke may be substituted for chipotle peppers. 1/2 cup salsa may be substituted for salsa verde.
Nutrition & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).