Best Chickpea Chipotle Tostadas Recipes

CHICKPEA & CHIPOTLE TOSTADAS

Chickpea & Chipotle Tostadas image

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

Steps:

Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.

CHICKPEA-CHIPOTLE TOSTADAS

CHICKPEA-CHIPOTLE TOSTADAS image

Categories Bean

Yield 12 whole

Number Of Ingredients 15

Ingredients

12 corn tortilla
vegetable cooking spray
1 medium onion, chopped
1/2 red bell pepper, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 cans chickpeas, rinsed and drained
1 cup chicken broth
1 chipotle chile canned in adobo, minced
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1/2 cup plain yogurt
1/2 head lettuce, shredded
3 plum tomatoes, chopped
3 ounces feta cheese, crumbled

Steps:

1.Coat tortillas evenly on both sides with cooking spray. Arrange on 2 baking sheets in a single layer. Bake at 375 degrees for 15 minutes or until crisp and golden. 2.Meanwhile, saute onion and bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add garlic and saute 1 minute. Add chickpeas, chicken broth, and chipotle, and bring to a boil. Simmer 5 minutes. Process chickpea mixture in a food procesor until smooth and return to skillet. Cook 2-3 minutes. Stir in lime juice and cilantro. Remove from heat. 3.To serve, spread chickpea mixture evenly over tortillas. Top with lettuce and tomatoes. Drizzle with sour cream and sprinkly with cheese. Serve immediately.