Name: Mexican-Style Chickpea Crunch Tostadas
Prep time: 12 min
Cook time: 32 min
Total time: 44 min
Ingredients: 1 can (15 oz) chickpeas; 1 tablespoon cold water; 2 medium Roma tomatoes, diced; 1/4 cup cooking spray; 2 tablespoons taco seasoning; 8 corn tortillas; 1 medium ripe avocado, peeled and pitted; 2 tablespoons lime juice; 1/4 cup fresh cilantro, chopped; 1/2 cup refried black beans; 1 tablespoon olive oil

Tostada Dish

Can I make a vegetarian or vegan tostada?

How can I prevent my tostada from becoming soggy?

Serve up a feast with these Mexican-Style Chickpea Crunch Tostadas! Expect crunchy baked tortillas topped with zesty chickpeas, creamy refried black beans, and a silky-smooth avocado-lime dressing. Finished with fresh cilantro and juicy tomatoes for an added burst of flavor, these tostadas are a vibrant dish that's easy to prepare and satisfying to eat.

Wheat

Lactose Free

Mediterranean

Beans & Legumes

gram

garbanzo beans

Water

milliliter

water

Fresh Vegetables

roma tomato

Oils

cooking spray

Seasonings

taco seasoning

Tortillas & Wraps

corn tortilla

Fresh Fruit

avocado

Juice

lime juice

fresh cilantro

refried black beans

olive oil

Calories

Carbohydrates

Selenium

Minerals

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Protein

Dietary Fiber

Sugar

Iron

Potassium

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Phosphorus

Sodium

Zinc

Copper

Manganese

Dietary Folate Equivalents

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Mexican-Style Chickpea Crunch Tostadas

Produce

Beverages

Baking Goods

Bakery

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Open the can of chickpeas, drain them, rinse thoroughly under cold water, and pat dry with a kitchen towel.

In a bowl, toss the chickpeas with olive oil and taco seasoning, ensuring the chickpeas are evenly coated.

Spread the chickpeas out on a baking sheet and roast in the preheated oven for roughly 20 minutes, until they're crispy.

While the chickpeas are roasting, spray both sides of the corn tortillas with cooking spray, using about a teaspoon per tortilla.

Place the sprayed tortillas on a separate baking sheet and bake at the same temperature for about 10 minutes, flipping once half way through.

As the tortillas bake, prepare the avocado dressing. Add the peeled and pitted avocado, lime juice, and cold water into a blender. Blend until you achieve a smooth and creamy consistency.

Taste the avocado dressing and adjust seasoning with salt if needed. Add extra water, a teaspoon at a time, if required for a smoother consistency.

Heat the refried black beans on the stove, stirring occasionally until warmed through.

Once all components are prepared, assemble the tostadas. Spread a spoonful of refried black beans on each baked tortilla, evenly distribute the roasted chickpeas, drizzle generously with the avocado dressing, then sprinkle fresh cilantro and diced Roma tomatoes on top.

Serve up a feast with these Mexican-Style Chickpea Crunch Tostadas! Expect crunchy baked tortillas topped with zesty chickpeas, creamy refried black beans, and a silky-smooth avocado-lime dressing. Finished with fresh cilantro and juicy tomatoes for an added burst of flavor, these tostadas are a vib

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