Chickpea & Chipotle Tostadas

  Dinner

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.

Chickpea & Chipotle Tostadas

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 6 servings.

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

Instructions

  • 1. Preheat broiler. For sauce, mix sour cream and salsa.
  • 2. 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.
  • 3. Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently.
  • 4. 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

2 tostadas: 347 calories, 9g fat (1g saturated fat), 5mg cholesterol, 752mg sodium, 59g carbohydrate (11g sugars, 12g fiber), 12g protein.

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