Chickpea Chipotle Tostadas (Vegetarian Friendly)
We haven't been so good about eating meat free. Our goal was once or twice a week, and lately, being a little more tired, it's been easy to live off of old meat-centric standbys. Last night, I was beat. Want-to-crawl-into-bed-at-4:30 type of beat. It would've been so easy to go the fast food route, but I didn't. Instead, I rocked out tostadas.
Ya'll, keep in mind, that three years ago my husband squished up his face at the thought of vegetarian entrees. He was a steak and potatoes kind of guy. Last night? Well, last night he gobbled down three of my tostadas and mealtime was punctuated by lots of appreciative 'mmmmmmmmsssssss' and compliments.
Oh, by the way, these don't exactly make for graceful eating. :) For an index of our favorite vegetarian meals, click here.
Vegetable oil
12 corn tortillas
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 TBSP olive oil
2 TBSP butter
1 1/2 (15 ounce) cans chickpeas, rinsed and drained*
1 cup chicken broth (it was what we had on hand, substitute vegetable broth if veggie-friendly)
2 TBSP chopped fresh cilantro
2-3 chipotle peppers in adobo sauce, minced**
1/4 tsp salt
2 TBSP fresh lime juice
1 (8 ounce) container sour cream
1/2 cup salsa verde***
Lettuce, shredded
6 plum tomatoes, chopped
Optional: 5 ounces Mexican blend cheese
Pour vegetable oil to a depth of 1 1/2 to 2 inches in a large, deep skillet. Heat oil to 375. If you break a very small piece of tostada off, and place it in the oil, it will immediately rise to the top and bubbles should form around the edges if the oil is properly heated. Fry tortillas, 1 at a time, over medium-high heat on each side, until crips and lightly browned. This will normally take about 30 seconds on each side. Please take special care to gently put each tortilla in the oil. If you drop it, you'll risk splatters, splashes and burns. Drain completed tortillas and keep warm.
Saute onion, bell pepper, and garlic in olive oil and butter 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. 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.
In a small bowl, stir together sour cream and salsa. Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and spinkle with cheese. Serve immediately. Makes 6 servings.
* These are sometimes called Garbanzo Beans. You can substitute 1 1/2 (15 ounce) cans navy beans for chickpeas, if desired. You may also use only one can. It will be a touch spicier and serve 3-4.
** Substitute 2 canned jalapeno peppers and 2 drops of liquid smoke for chipotle peppers, if desired. Chipotle peppers are relatively easy to find in most large grocers. They will be on the ethnic aisle.
*** 1/2 cup regular salsa can be subbed for salsa verde. Salsa verde has a nice, acidic bite that along with the lime helps to cut through the spicy chickpeas.
___________
Ya'll, keep in mind, that three years ago my husband squished up his face at the thought of vegetarian entrees. He was a steak and potatoes kind of guy. Last night? Well, last night he gobbled down three of my tostadas and mealtime was punctuated by lots of appreciative 'mmmmmmmmsssssss' and compliments.
Oh, by the way, these don't exactly make for graceful eating. :) For an index of our favorite vegetarian meals, click here.
Vegetable oil
12 corn tortillas
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 TBSP olive oil
2 TBSP butter
1 1/2 (15 ounce) cans chickpeas, rinsed and drained*
1 cup chicken broth (it was what we had on hand, substitute vegetable broth if veggie-friendly)
2 TBSP chopped fresh cilantro
2-3 chipotle peppers in adobo sauce, minced**
1/4 tsp salt
2 TBSP fresh lime juice
1 (8 ounce) container sour cream
1/2 cup salsa verde***
Lettuce, shredded
6 plum tomatoes, chopped
Optional: 5 ounces Mexican blend cheese
Pour vegetable oil to a depth of 1 1/2 to 2 inches in a large, deep skillet. Heat oil to 375. If you break a very small piece of tostada off, and place it in the oil, it will immediately rise to the top and bubbles should form around the edges if the oil is properly heated. Fry tortillas, 1 at a time, over medium-high heat on each side, until crips and lightly browned. This will normally take about 30 seconds on each side. Please take special care to gently put each tortilla in the oil. If you drop it, you'll risk splatters, splashes and burns. Drain completed tortillas and keep warm.
Saute onion, bell pepper, and garlic in olive oil and butter 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. 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.
In a small bowl, stir together sour cream and salsa. Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and spinkle with cheese. Serve immediately. Makes 6 servings.
* These are sometimes called Garbanzo Beans. You can substitute 1 1/2 (15 ounce) cans navy beans for chickpeas, if desired. You may also use only one can. It will be a touch spicier and serve 3-4.
** Substitute 2 canned jalapeno peppers and 2 drops of liquid smoke for chipotle peppers, if desired. Chipotle peppers are relatively easy to find in most large grocers. They will be on the ethnic aisle.
*** 1/2 cup regular salsa can be subbed for salsa verde. Salsa verde has a nice, acidic bite that along with the lime helps to cut through the spicy chickpeas.
___________