Chickpea & Chipotle Tostadas Recipe: How to Make It

Ingredients

• 3/4 cup fat-free sour cream
• 1/2 cup salsa verde
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice
• 12 corn tortillas (6 inches)
• Cooking spray
• 1/2 medium head iceberg lettuce, shredded
• 3 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and cubed
• Shredded reduced-fat cheddar cheese