Ever find those meals that you make and then they become a staple of your meal plan? Well this one is a staple on our meal plan rotation because it’s a hit with our toddler as well as my hubby! I made this for my mom, father-in-law, and some friends. So far it’s been a hit with everyone. Tostadas are great because they’re like little Mexican pizzas that you can totally customize. We have done so many different toppings for these: guacamole, vegan queso, salsa, cheese, sour cream/Greek yogurt, tomatoes, lettuce, spinach, chopped onion, scallions, and more. You need to add these vegan chipotle chickpea tostadas to your next meal plan – you won’t be sorry.
These are great because they’re quite inexpensive, and the filling goes a long way. Six servings from pantry staples are pretty great, and you can use whatever toppings you have on hand. We’ve made this and just eaten it with salsa for toppings if that’s all we had. Also, they work great for nachos if you don’t have tortilla shells or ready-made tostadas. Versatility is great, especially with picky kids!
What you’ll love about these easy vegan chipotle chickpea tostadas?
- They’re vegan and gluten-free. Make these for your friends and family with different food restrictions without a sweat.
- Easy to make. Aside from cutting up a couple veggies and mashing the mixture up, you really don’t have much to do with this recipe. I think I would trust my husband to make this, and the extent of his cooking abilities is PB&J or French toast.
- Great leftovers. The best part of these is you an easily reheat the filling and store the toppings so it’s ready for a second day of eating. It is a filling that tastes just as good heated the second time.
- Healthy plant based protein. If you’re vegan, make sure you devour this because chickpeas are a great source of protein and fiber.
How to make these easy vegan chipotle chickpea tostadas?
- Heat a skillet over medium heat. Add the chopped onion and olive oil.
- Cook onion until it starts to get soft and translucent (this takes 5-8 minutes). Then add garlic. Cook until it is fragrant.
- Add the vegetable broth, chickpeas, cumin, tomato, cayenne, paprika, and salt. Cover and let simmer for about 5 minutes.
- Mash the mixture with a potato masher or use an immersion blender. Stir in the cilantro and lemon juice.
- Serve on tostadas and top with guacamole, salsa, lettuce, chopped tomatoes or any other toppings! We’ve tried spinach, greek yogurt/ sour cream, scallions, cilantro, vegan queso, cheese, and lots of other stuff. Use what you have.
- Store leftovers in the fridge and reheat to eat again
Related Posts
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Easy Vegan Chipotle Chickpea Tostadas
Ingredients
- 2 cans chickpeas drained
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 2 tbsp chopped tomato about 1/2 of a small tomato
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp cumin powder
- ½ tsp salt
- lemon juice of 1/2 large or one small
- ⅓ cup chopped cilantro
- 12 tostada shells these can be made in the oven or purchased premade
Instructions
- Heat a skillet over medium heat. Add the chopped onion and olive oil.
- Cook onion until it starts to get soft and translucent (this takes 5-8 minutes). Then add garlic. Cook until it is fragrant.
- Add the vegetable broth, chickpeas, cumin, tomato, cayenne, paprika, and salt. Cover and let simmer for about 5 minutes.
- Mash the mixture with a potato masher or use an immersion blender.
- Stir in the cilantro and lemon juice.
- Serve on tostadas and top with guacamole, salsa, lettuce, chopped tomatoes or any other toppings!
Nutrition
Did you try this recipe? I’d love to know what your thoughts were in the comments, or even better by leaving a star rating. This helps me make improvements to recipes and continue to serve you all better. Thanks again for reading. 🙂
Cassie
These are so good! I made them for a family dinner, which a little goes a long way. We used greek yogurt for sour cream, homemade guacamole, lettuce, cheese, and salsa. So good!