Chickpea & Chipotle Tostados
Here is a recipe I recently made - a more healthy twist on Taco Tuesday going meatless. :)
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 oz each), rinsed
1 cup vegetable broth
2 minced chipotle peppers in adobo sauce
1 tsp. ground cumin
1/2 tsp. salt
1/2 cup minced fresh cilantro
2 tbsp. lime juice
12 corn tortillas or tostados
Toppings:
lettuce
diced tomatoes
avocado
sour cream
salsa verde
shredded cheddar cheese
In a large skillet coated with cooking spray, cook and stir the red pepper and onion until tender - about 6-8 minutes. Add the garlic and cook 1 more minute.
Stir in the next five ingredients. Bring to a boil, reduce heat. Cover and simmer five minutes.
Coarsely mash the mixture with a potato masher. Stir in the cilantro and lime juice. Cook until thickened.
Spritz the tortillas with cooking spray and broil until crisp. (Or just use pre-made tostados)
Spread chickpea mixture over tortillas. Top with desired toppings.
Enjoy!
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