Weekly Winner: Meatless Monday Merges with Taco Tuesday

TostadaAs a certified carnivore, it may surprise you to know that I think there are certain dishes in which meat, of any kind, just really isn’t important.  Seriously, why waste the extra calories, fat and work of having meat in a dish that truly doesn’t need it.  Case in point – Mexican food.  There’s little better than a perfectly constructed bean and cheese burrito — or in the case of last night’s dinner — a Chickpea and Chipotle Tostada.  This dish has everything a good tostada needs: a gooey base, shredded cheese, avocado and a zippy sour cream-based sauce.

This tasty, meatless treat comes from Taste of Home magazine, which surprisingly has a great collection of vegetarian recipes.  These are a bright, fresh, modern spin on the usual tostadas.  To make this even easier, I chose to use store bought tostada shells rather than toast up the tortillas as the recipe suggests.

Chickpea and Chipotle Tostadas

Serves 6

Ingredients:

  • 3/4 cup sour cream
  • 1/2 cup salsa verde
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice
  • 12 corn tortillas (6 inches) – [I used store-bought tostada shells]
  • Cooking spray
  • 1/2 medium head iceberg lettuce, shredded
  • 3 plum tomatoes, chopped
  • 1 medium ripe avocado, peeled and cubed
  • Shredded cheddar cheese

Procedure:

  1.  Preheat broiler.  In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 inches from heat until crisp and lightly browned, about 1 minute per side. If you use store bought tostada shells – you can skip this step.
  2. For sauce, mix sour cream and salsa
  3. In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes.  Add garlic; cook and stir for 1 minute.  Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil.  Reduce heat; simmer, covered for 5 minutes.
  4. Coarsely mash mixture with a potato masher; stir in lime juice.  Cook over low heat to thicken, stirring frequently.
  5. To serve, top tostadas with chickpea mixture, lettuce, tomatoes, avocado and sauce.  Sprinkle with cheese.