Chickpea-Chipotle Tostadas Recipe

Name: Chickpea-Chipotle Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 5 ounces reduced-fat feta cheese, crumbled

Servings: persons

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
5 ounces reduced-fat feta cheese, crumbled

1
Pour oil to a depth of 2 inches into a large skillet. Heat to 375u00b0. 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.
2
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.
3
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.
4
Stir together sour cream and salsa.
5
Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and sprinkle with cheese. Serve immediately.
6
* 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.

790

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil, 12 corn tortillas, 1 medium onion, chopped, 1/2 red bell pepper, chopped, and more.

Yes, Chickpea-Chipotle Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea-Chipotle Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions