0 from 12 votes
Chickpea Chorizo Tostadas with Avocado Crema
Spicy meatless chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with rich avocado crema to make these mouthwatering vegan tostadas.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 tostadas
Calories: 248 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the chickpea chorizo:
- 1 14 ounce can chickpeas, drained and rinsed
- ½ cup chopped walnuts
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ancho chile powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper or more, to taste
- ¼ teaspoon black pepper
- Generous pinch ground cloves
- ¼ teaspoon salt or more to taste
- 1 tablespoon red wine vinegar
For the shells:
- 6 corn tortillas
- cooking oil or spray
For the avocado crema:
- 1 ripe avocado pitted and peeled
- 1 cup unflavored soy or almond milk
- 1 tablespoon lime juice
- ½ teaspoon salt or more to taste
For serving:
- shredded lettuce
- diced tomato
Instructions
Make the chickpea chorizo:
- Place the chickpeas and walnuts into the bowl of a food processor fitted with an S-blade. Pulse 4 or 5 times, just until the chickpeas are chopped and crumbly, being careful not to overdo it.
- Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant. Add the chickpea mixture, paprika, cumin, ancho chile powder, thyme, cinnamon, cayenne, black pepper, cloves, and ¼ teaspoon of salt to the skillet. Gently flip a few times to incorporate the spices into the mixture. Cook, flipping occasionally, for about 5 minutes, until the mixture dries out a bit and begins to crisp in spots. Add vinegar and flip a few more times to incorporate. Remove from heat and season with additional salt and cayenne pepper if desired.
Cup of Yum
Make the shells:
- Preheat the oven to 400°F. Lightly spray both sides of the tortillas with oil or cooking spray, then place them in the over, arranging them flat, directly on the oven rack. Bake until they begin to brown and crisp, about 8 minutes.
Make the avocado crema:
- While the shells bake, place all ingredients into a blender and blend until smooth. Taste test and season with additional salt if desired.
Assemble the tostadas:
- Divide the chickpea chorizo among the shells and top with lettuce, tomato and avocado crema. Serve.
Notes
- Adding more cayenne pepper will make the chickpea mixture taste more like chorizo, but a little bit goes a long way. I suggest starting with ¼ teaspoon, taste-testing, and adding more as needed.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
8g
Sodium
330mg
(14%)
Potassium
374mg
(11%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
627IU
(13%)
Vitamin C
9mg
(10%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6tostadas
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 330mg | 14% |
| Potassium | 374mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.