1. Heat the drained beans with vegetable broth in a saucepan or microwave. Place in a blender or food processor with chilies. Process until coarsely chopped, or puree if you want it smooth. Season to taste with salt and peppers; set aside. 2. To cook tostadas: 3. Heat oil in skillet to about 365°F. 4. Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. Drain. 5. To assemble tostadas: 6. Place one tortilla on each plate. 7. Top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired. 8. Serve with desired toppings. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
