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Chickpea-Chipotle Tostadas

Yield 6 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

How to Make It

  1. Pour oil to a depth of 2 inches into a large skillet. Heat to 375°. 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. Sauté 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 jalapeño peppers and 2 drops liquid smoke may be substituted for chipotle peppers. 1/2 cup salsa may be substituted for salsa verde.