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. —Amber Massey, Argyle, Texas
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 cup vegetable broth
- 2 minced chipotle peppers plus 2 teaspoons adobo sauce
- 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
- 3/4 cup fat-free sour cream
- 1/2 cup salsa verde
- Shredded reduced-fat cheddar cheese
- In a large skillet coated with cooking spray, cook and stir red pepper and onion until tender, about 6-8 minutes. Add garlic; cook 1 minute longer. Stir in next five ingredients. Bring to a boil; reduce heat. Cover and simmer 5 minutes.
- Coarsely mash with a potato masher. Stir in cilantro and lime juice. Cook until thickened, about 2-3 minutes.
- Meanwhile, spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 4 in. from heat until crisp, about 2 minutes per side.
- Spread chickpea mixture over tortillas. Top with lettuce, tomatoes and avocado. Stir together sour cream and salsa; drizzle over tortillas. Sprinkle with cheese. Serve immediately. Yield: 6 servings.
Originally published as Chickpea & Chipotle Tostadas in Taste of Home September/October 2016, p26
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Reviewed Jan. 12, 2017
"The men of the family weren't interested in this dish and the ladies didn't go back for seconds. So I suppose, in our family, this recipe wasn't a favorite. Always fun to experiment on new recipes anyway!"