Chickpea-Chipotle Tostadas

Name: Chickpea-Chipotle Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams 1/2 chickpeas, rinsed and drained; 237 milliliters chicken broth; 118 milliliters salsa verde or green chile sauce; 2 chipotle peppers in adobo sauce, minced; 12 corn tortillas; 142 grams reduced-fat feta cheese, crumbled; 2 Tbsps chopped fresh cilantro; 2 garlic cloves, chopped; 1 heads iceberg lettuce, shredded; 2 Tbsps fresh lime juice; 1 Tbsp olive oil; 1 medium onion, chopped; 6 plum tomatoes, chopped; 1 red bell pepper, chopped; 1 teaspoons salt; 227 grams sour cream; 6 servings Vegetable oil

Chickpea-Chipotle Tostadas

The recipe Chickpea-Chipotle Tostadas could satisfy your Mexican craving in approximately 45 minutes. One portion of this dish contains about 12g of protein, 32g of fat, and a total of 508 calories. For $2.22 per serving, you get a hor d'oeuvre that serves 6. A mixture of corn tortillas, onion, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Pour oil to a depth of 2 inches into a large skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat to 37

Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned.

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Tortilla

Drain and keep warm.

Saut onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender.

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Bell Pepper

Olive Oil

Garlic

Onion

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Frying Pan

Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

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Chickpeas

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.

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Lime Juice

Chickpeas

Equipment you will use

Food Processor

Immersion Blender

Frying Pan

Stir together sour cream and salsa.

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Sour Cream

Salsa

Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato.

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Tortilla

Chickpeas

Lettuce

Spread

Tomato

Drizzle with sour cream mixture, and sprinkle with cheese.

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Sour Cream

Cheese

Serve immediately.

* 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. 2 canned jalapeo peppers and 2 drops liquid smoke may be substituted for chipotle peppers. 1/2 cup salsa may be substituted for salsa verde.

Ingredients you will need

Chipotle Chiles

Liquid Smoke

Salsa Verde

Navy Beans

Chickpeas

Peppers

Salsa

Equipment

Frying Pan

Food Processor

Immersion Blender

Ingredients

Servings:

425grams

1/2 chickpeas, rinsed and drained 237milliliters

chicken broth 118milliliters

salsa verde or green chile sauce 2

chipotle peppers in adobo sauce, minced 12

corn tortillas 142grams

reduced-fat feta cheese, crumbled 2Tbsps

chopped fresh cilantro 2

garlic cloves, chopped 1heads

iceberg lettuce, shredded 2Tbsps

fresh lime juice 1Tbsp

olive oil 1medium

onion, chopped 6

plum tomatoes, chopped 1

red bell pepper, chopped 1teaspoons

salt 227grams

sour cream 6servings

Vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is EnRoute Winery Les Pommiers Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 62 dollars.