Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
10 minutes

Yield:
6 tostadas

Ingredients:

For the chickpea chorizo:1 (14 ounce) can chickpeas, drained and rinsed
1/2 cup chopped walnuts
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (or more, to taste)
1/4 teaspoon black pepper
Generous pinch ground cloves
1/4 teaspoon salt (or more to taste)
1 tablespoon red wine vinegar

 

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For the shells:

6 corn tortillas
Cooking oil or spray

For the avocado crema:

1 ripe avocado, pitted and peeled
1 cup unflavored soy or almond milk
1 tablespoon lime juice
1/2 teaspoon salt, or more to taste

For serving:

Shredded lettuce
Diced tomato

Instructions:

Make the chickpea chorizo:Place the chickpeas and walnuts into the bowl of a food processor fitted with an S-blade. Pulse 4 or 5 times, just until the chickpeas are chopped and crumbly, being careful not to overdo it.

Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant. Add the chickpea mixture, paprika, cumin, ancho chile powder, thyme, cinnamon, cayenne, black pepper, cloves, and 1/4 teaspoon of salt to the skillet. Gently flip a few times to incorporate the spices into the mixture. Cook, flipping occasionally, for about 5 minutes, until the mixture dries out a bit and begins to crisp in spots. Add vinegar and flip a few more times to incorporate. Remove from heat and season with additional salt and cayenne pepper if desired.

Make the shells:Preheat the oven to 400°F. Lightly spray both sides of the tortillas with oil or cooking spray, then place them in the over, arranging them flat, directly on the oven rack. Bake until they begin to brown and crisp, about 8 minutes.

Make the avocado crema:While the shells bake, place all ingredients into a blender and blend until smooth. Taste test and season with additional salt if desired.

Assemble the tostadas:Divide the chickpea chorizo among the shells and top with lettuce, tomato and avocado crema. Serve.

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Zucchini Noodles with Creamy Avocado Pesto

Sopes with Smoky Pinto Beans and Avocado Salsa

Pulled Spaghetti Squash Tacos with Avocado Slaw

Recipe Adopted from OhMyVeggies.com

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May 28, 2017