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Monday, January 7, 2019

Tostadas con garbanzos y guacamole (Mexican)

Warm crispy wheat tortillas with melted cheese on top. And a generous spread of guacamole on top of that. And a sprinkle of garbanzos (chickpeas) on top of that. And some more grated cheese (not melted, this time) to finish everything. :) It tastes cheesy and chickpea-y and fresh and crispy  It's the perfect snack or light meal. Enjoy.

Last year: Spaghetti with Garlic and Cumin (Italian-Moroccan).
Two years ago: nothing.
Three years ago: nothing.
Four years ago: nothing.
Five years ago: Smoked salmon and scrambled egg on toasted bun.
Six years ago: Peanut butter cookies (American).
Seven years ago: Cranberry and walnut scones (Southern USA style).
Eight years ago: Zucchini and caraway salad with parsley and lemon salad.

Ingredients (serves 2):
  • 2 wheat tortillas or wraps
  • 1 ripe avocado
  • juice from half a lemon
  • 50 g grated cheese (not the very hard kind, more like cheddar or jack)
  • a handful of pre-boiled chickpeas
  • salt, pepper and hot sauce (like Tabasco) to taste

Put the avocado's pulp in a small bowl and mash it with the lemon juice and a pinch of salt using a fork. Let aside.
Heat a large pan over medium heat. Leave it dry (don't put any kind of oil in it). Add a tortilla and heat it for 1 minute. Flip it over and sprinkle a quarter of the grated cheese on it. Wait till the cheese melts, then put it on a plate. Smear with half the avocado mash, scatter half of the chickpeas on top, then finish with another 1/4 of the cheese. Season with salt, pepper and hot sauce.

Repeat for the remaining tortilla (or tortillas, if you're making more than we did). It's done, dig in! :)

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