I've been making dishes with soy chorizo (soyrizo) for years ... so when I saw this chickpea and chorizo tostada recipe I thought "what if"? A way to make this "Healthy-ish" dish even "Healthy-er"?
I was a fledgling Angeleno when I had my first Mexican food. Nothing like that at home in New York. And I instantly fell in love!
And I just LOVE tostadas! They're my go-to in Mexican restaurants. AND I make them at home.
And there's a couple of recipes for them in here. But when I saw this recipe in the latest "Healthy-ish" (they do at least one a year) issue of Bon Appetit magazine, my imagination ran wild.
So I substituted drained (drained overnight in a yogurt cheese sieve) coconut yogurt (even "healthy-er") for the Greek yogurt. And used organic coconut wraps by Nuco for an almost-Paleo experience.
As you see, the coconut wrap, which is square, didn't totally look terrific in my tostada maker. And only 2-3 minutes in a 425-degree oven made them this crisp and brown (I'm going to lower the temperature next time).
But the results taste-wise were great! Next try ... cashew flour tortillas ... will keep you posted.
Any way you make these ... even if you use regular chorizo, flour or corn tortillas or readymade shells, and dairy yogurt ... you can't miss with this ridiculously easy filling. Try it in soft tacos or enchiladas too. Eat it up ... FOR REAL!
AuthorJill PlaceThis "Healthy-ish" Bon Appetit tostada recipe is made even "Healthy-er" with soy chorizo, coconut yogurt, and Paleo tortillas. But the results are just as ... if not more ... "delicioso". Eat it up ... FOR REAL!
Measure out 1/2 cup chickpeas; set remaining chickpeas aside for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from 1 half into bowl. Cut remaining lime half into wedges; set aside for serving.
Gather cilantro on a cutting board. Starting at stem ends, finely chop until you get to the leaves. Set leaves aside for serving. Add stems to bowl with lime and zest. Add yogurt to bowl and mix well.
Heat a medium nonstick skillet over medium heat. 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.
Crisp tortilla shells in oven at 425 degrees in tostada maker (or on baking sheet) coated with cooking spray 2-8 minutes depending upon tortillas. Cool. Or use ready-made corn tostada shells.
Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Add chopped or shredded lettuce, avocado or guacamole, and salsa if desired. Serve with reserved lime wedges for squeezing over.
Ingredients
Directions
Measure out 1/2 cup chickpeas; set remaining chickpeas aside for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from 1 half into bowl. Cut remaining lime half into wedges; set aside for serving.
Gather cilantro on a cutting board. Starting at stem ends, finely chop until you get to the leaves. Set leaves aside for serving. Add stems to bowl with lime and zest. Add yogurt to bowl and mix well.
Heat a medium nonstick skillet over medium heat. 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.
Crisp tortilla shells in oven at 425 degrees in tostada maker (or on baking sheet) coated with cooking spray 2-8 minutes depending upon tortillas. Cool. Or use ready-made corn tostada shells.
Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Add chopped or shredded lettuce, avocado or guacamole, and salsa if desired. Serve with reserved lime wedges for squeezing over.
Leave a Reply