CHICKPEA-CHIPOTLE TOSTADAS

CHICKPEA-CHIPOTLE TOSTADAS image

Categories Bean

Yield 12 whole

Number Of Ingredients 15

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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.