Is there anything prettier than Mexican food? Okay, maybe I should be more specific… Is there anything prettier than Mexican food that contains a plethora of fresh Spring and Summertime vegetables? Yeah, I didn’t think so.
If you are familiar with my recipes or spend some time purusing my blog, it will come as no surprise that I love cooking Mexican-inspired food and I love eating it. Unfortunately (or possibly fortunately if you are really hungry), a lot of the recipes that I find are enough to feed an army- or at least a family of four. So when I want to cook for me and just me, I tend to develop my own recipes that make enough to feed one hungry human being and that is it. I am sure there are more of you out there than just me who would like to indulge in a tasty Mexican meal for one. As a result, I feel like I am pretty much obligated to share this goodness with you. Oh, and for those of you who are cooking for two, three, four…you get the drift…people, then I am sure you can use your awesome math skills and increase the amount of each ingredient that you use. I know you can do it. Bloggers and blog readers are a SMART bunch of people. I swear I am not biased.
So much creamy, juicy, and crunchy goodness. And all for me. Or you, but only if you make it for yourself. I am not sharing.
Mexican Chickpea Tostadas for One
Vegan
Ingredients
1 TB Bragg’s Liquid Aminos or low-sodium soy sauce
1/2 tsp fresh lime juice
1 tsp sriracha sauce
1/2 tsp fine sea salt
1/2 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp cumin
1/8 tsp paprika
1/2 cup cooked chickpeas
olive oil cooking spray
3 corn tortillas
2 TB red pepper, chipotle, or spicy hummus
shredded lettuce, for topping
diced onion, for topping
chopped tomato, for topping
diced red pepper, for topping
salsa, for topping
any other ingredients that you desire <– avocado would be so good!
Directions
1. Preheat your oven to 400 degrees F.
2. Wisk together the Bragg’s, lime juice, sriracha, and spices. Add chickpeas and stir to coat with the marinade.
3. Cover a baking sheet with foil or parchment paper. Spray it generously with olive oil cooking spray.
4. Spread the chickpeas onto the baking sheet in an even layer.
5. Roast the chickpeas for approximately 15 to 18 minutes, flipping once halfway through, or until golden brown and crispy. Remove the chickpeas from the oven and set aside.
6. Place the corn tortillas on a second foil-lined and sprayed baking sheet. Spray each side of the tortillas lightly with the cooking spray. Bake for approximately 6 to 8 minutes, flipping halfway through. Watch them very carefully to ensure that they do not burn.
7. Assemble your tostadas in the following order: tortilla, hummus, lettuce, chickpeas, onions, tomatos, peppers, and salsa.
8. Serve with a cold brewsky or margarita, if desired <– this is always desired for me.
Remember when I tried to convinced you to make your own tortillas chips out of corn tortillas? Well, I am also trying to convince you to start making your own tostada shells. Please do not try to tell me that it is too difficult or too time consuming. If you can buy tortillas and work an oven then you can make these- and in less than 10 minutes. Trust me on this one. Homemade tostada shells that are preservative free, crispy, and hot out of the oven are so much better than anything you will find in a box at the grocery store.
Hungry yet? I know I am. Trust me when I say that these are really good. So good that I have already made them twice before this post was even published. You know that is a good sign.
And more PicMonkey fun. It has got to stop… or does it?
