Ingredients Jump to Instructions ↓

  1. 1 (15 1/2-ounce) can chick-peas, rinsed and drained

  2. 1/4 cup chicken broth or water

  3. 2 tablespoons chopped jalapeno

  4. Salt and pepper to taste

  5. 1/2 cup vegetable oil

  6. 4 6-inch corn or flour tortillas

  7. 1 1/2 cup shredded lettuce

  8. 1 avocado, peeled and thinly sliced

  9. 1 large tomato, chopped

  10. 3/4 cup shredded Cheddar cheese

  11. 3/4 cup shredded Monterey Jack cheese

  12. 1/3 cup sliced green onion

  13. 1/3 cup sliced green olives

Instructions Jump to Ingredients ↑

  1. Place drained beans in blender or food processor with broth and chiles. Process until pureed. Season to taste with salt and pepper; set aside.

  2. For tostadas, heat oil in a medium skillet to about 365 degrees F. Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. Drain on paper towels.

  3. To assemble tostadas, place one tortilla on each plate. Top each with shredded lettuce and spoonfuls of bean mixture. Top each with avocado, tomato, cheeses, green onion and green olives.


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