This "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.
0 servings