Description
Vibrant and flavorful tostadas packed with fresh corn, chickpeas, and creamy avocado. Ready in 30 minutes!
Ingredients
Scale
- 6 small corn tortillas
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup plain yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Brush both sides of the corn tortillas with olive oil and sprinkle with salt. Place them on a baking sheet in a single layer.
- Bake for 8-10 minutes, flipping halfway, until crispy and golden. Remove and set aside.
- In a large bowl, combine the fresh corn, chickpeas, red onion, bell pepper, avocado, and cilantro.
- Add the lime juice, cumin, chili powder, salt, and pepper. Toss gently to combine.
- In a small bowl, mix the yogurt, lime juice, and garlic powder to make the sauce.
- To assemble, spread a spoonful of the yogurt sauce on each tostada.
- Top with the corn and chickpea mixture. Serve immediately and enjoy.
Notes
- Spice Tip: Toast cumin and chili powder for deeper flavor.
- Vegan Option: Substitute yogurt with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 4g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 1mg
Keywords: tostadas, corn, chickpeas, avocado, vegetarian, gluten-free, quick recipe, healthy
