Prep 15 mins
Cook 15 mins
Chickpeas replace the meat to make a delicious, nutritious meal. Add chilies according to how much heat you want. Adapted from Friedas.
- 1 (15 ounce) can chickpeas, drained (garbanzos)
- 1⁄4 cup vegetable broth or 1⁄4 cup chicken broth or 1⁄4 cup water
- 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
- 1⁄2 cup cooking oil
- 4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas
- 1 1⁄2 cups lettuce, shredded (iceberg is good)
- 1 avocado, peeled and thinly sliced
- 1 large tomatoes, chopped
- 3⁄4 cup cheddar cheese, shredded
- 3⁄4 cup monterey jack cheese, shredded
- 1⁄3 cup green onion, sliced
- 1⁄3 cup black olives, sliced or 1⁄3 cup green olives
- sour cream
- Heat the drained beans with vegetable broth in a saucepan or microwave. Place in a blender or food processor with chilies. Process until coarsely chopped, or puree if you want it smooth. Season to taste with salt and peppers; set aside.
- To cook tostadas:.
- Heat oil in skillet to about 365°F.
- Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. Drain.
- To assemble tostadas:.
- Place one tortilla on each plate.
- Top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
- Serve with desired toppings. Enjoy!
LOVED IT! The flavor combination here is really delicious and these are super quick to make. I didn't have any chilis, so I added some taco sauce in with the mashed chickpeas :yummy: Thank you for a wonderful idea Sharon, I would never thought of using chickpeas on tostadas. Please see my rating system. Updated to say I make these all the time, one of my favorite quick lunches :)