Chickpea & Chipotle Tostadas

• 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

1. Preheat broiler. For sauce, mix sour cream and salsa.
2. 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.
3. Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently.
4. In batches, spritz both sides of tortillas with cooking spray and place on a
5. ; 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.

sour cream, salsa verde, sweet red pepper, onion, garlic, vegetable broth, chickpeas, peppers, ground cumin, salt, fresh cilantro, lime juice, corn tortillas, cooking spray, head iceberg lettuce, tomatoes, avocado, cheddar cheese

Taken from www.tasteofhome.com/recipes/chickpea-chipotle-tostadas/ (may not work)