**Tostadas, a versatile Mexican dish, offer a symphony of flavors and textures. They're made with crispy tortillas topped with a variety of ingredients, making them a perfect canvas for creativity. This article presents a collection of tostada recipes that showcase the diversity of this dish. From classic combinations to unique flavor profiles, these recipes will satisfy any craving. Whether you're a fan of traditional Mexican flavors or looking for something new and exciting, there's a tostada recipe here for everyone. With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey into the world of tostadas.**
**Recipes included in the article:**
* **Classic Bean and Cheese Tostadas:** A timeless recipe that combines refried beans, melted cheese, and fresh toppings on a crispy tortilla.
* **Chorizo and Potato Tostadas:** A hearty and flavorful combination of chorizo, potatoes, and a creamy avocado sauce.
* **Shrimp Ceviche Tostadas:** A refreshing and tangy twist on tostadas, featuring shrimp ceviche piled high on crispy tortillas.
* **Black Bean and Corn Tostadas:** A vegetarian delight with a vibrant combination of black beans, corn, and a zesty salsa.
* **Pulled Pork Tostadas:** Tender pulled pork, tangy barbecue sauce, and a crunchy slaw come together in this satisfying recipe.
* **Roasted Vegetable Tostadas:** A healthy and colorful option with a medley of roasted vegetables, hummus, and feta cheese.
* **Chipotle Chicken Tostadas:** Smoky chipotle chicken, creamy avocado, and a sprinkle of cotija cheese create a tantalizing flavor experience.
* **Sweet Potato and Black Bean Tostadas:** A unique and satisfying combination of roasted sweet potatoes, black beans, and a tangy cilantro-lime sauce.
CHICKPEA CHORIZO TOSTADAS WITH AVOCADO CREMA
Spicy meatless chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with rich avocado crema to make these mouthwatering vegan tostadas.
Provided by Oh My Veggies
Categories Main Course
Time 25m
Number Of Ingredients 23
Steps:
- 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.
- 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.
- While the shells bake, place all ingredients into a blender and blend until smooth. Taste test and season with additional salt if desired.
- Divide the chickpea chorizo among the shells and top with lettuce, tomato and avocado crema. Serve.
Nutrition Facts : Calories 248 kcal, Sugar 3 g, Sodium 330 mg, Fat 18 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 5 g, Protein 5 g, UnsaturatedFat 15 g, ServingSize 1 serving
CHICKPEA AND CHORIZO TOSTADAS
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Provided by Lauren Schaefer
Categories Bon Appétit Dinner Lunch Pork Chickpea Sausage Cilantro Yogurt Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 7
Steps:
- Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
- Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
- Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8-10 minutes. Remove from heat.
- Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHICKPEA & CHIPOTLE TOSTADAS
I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Preheat broiler. For sauce, mix sour cream and salsa., 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 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.
Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.
FRIED CHICKPEAS WITH CHORIZO AND SPINACH
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler.
- Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
- Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
- Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
Tips:
- Choose the right chorizo: For the best flavor, use a high-quality Spanish chorizo. Look for a chorizo that is firm and has a deep red color.
- Cook the chorizo properly: Chorizo can be cooked in a variety of ways, but the most common method is to fry it in a pan. Be sure to cook the chorizo until it is crispy on the outside and cooked through on the inside.
- Use fresh chickpeas: Canned chickpeas can be used in a pinch, but fresh chickpeas will give your tostadas a better flavor and texture. If you are using dried chickpeas, be sure to soak them overnight before cooking.
- Make your own pico de gallo: Pico de gallo is a refreshing salsa that is perfect for topping tostadas. It is easy to make and only requires a few ingredients: tomatoes, onions, cilantro, and lime juice.
- Assemble the tostadas just before serving: Tostadas are best when they are served fresh. Assemble the tostadas just before serving so that the chips stay crispy.
Conclusion:
Chickpea and chorizo tostadas are a delicious and easy-to-make appetizer or light meal. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy snack. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that everyone will love.
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