My kids LOVE baseball. It’s the first and last thing they think of everyday, and their absolute favorite free time activity. I’ve never seen them so insanely happy to do anything-which is fantastic. In fact, their genuine happiness makes the 3,000 “breathe” alerts I get from my Apple Watch worth it. Apparently rushing from one thing to the next stresses me out, go figure.
With this newfound infatuation for a sport, I have officially reached “Baseball Mom” status. My house will always smell like a gym and without fail, there will be some type of baseball gear in my car. Yeah, I know, nothing groundbreaking, and to all you tried and true sports parents out there: kudos, you’ve mastered new levels of multi-tasking. But between the shuttling, endless homework, dinner rush and still getting my kids to bed early enough to function the next day-it’s challenging!
What helps me get through these crazy days the most is keeping a few staples around my fridge and pantry; chickpeas (or garbanzo beans, if you are so inclined), tortillas, tomatoes, onions, and cilantro are always there. In fact, if you ever called me to use any of those items, I will always have them on hand, unless another neighbor already used them, in that case, we’re both out of luck.
Speaking of things I always have around, chipotle paste is a magical little concoction that has made its home in my fridge. It’s super easy to make: take one can of chipotles in adobo, toss in the blender, then fill up the same can halfway with water, add to the blender. Puree for 10-15 seconds on high, will keep for weeks in the fridge. Add it to tacos, salad dressing, eggs, the possibilities are endless.
Now, back to those tostadas, there’s the smoky spice from the chipotle paste, creamy, fresh avocado and sour cream, bright lemon juice and that magical crunch from the corn shell. Add in the fact that these babies come together in no time at all, are vegetarian, and you’ve got one winning dinner you’ll want to make even when you’re not in a rush-which lets face it, won’t be for a very, very long time. This dinner is sure to make its way into your rotation!
enjoy!
turnips + tantrums team
Chickpea Tostadas
Ingredients
Tostada Topping
- 31 oz chickpeas drained (2 cans)
- 1/2 lemon squeezed
- 1/2 tsp kosher salt
- 1/2 tsp chipotle puree
- 1/3 cup red onion diced
- 1 tomato seeded & diced
- 1/4 cup cilantro chopped
- 1 avocado sliced
- sour cream
Tostada Shell
- 20 tostada shells store bought or homemade
Instructions
- In a large bowl, mix together all the ingredients except sour cream and avocado.
- Spread a thin layer sour cream over a tostada shell.
- Place 2-3 sliced of avocado on top of sour cream.
- Pile on chickpea mixture. Add additional kosher salt if necessary.
Nutrition
Recipe source: turnips + tantrums original recipe.
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