CHICKPEA FLOUR TORTILLAS RECIPES

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BREAKFAST TOSTADAS - FORKS OVER KNIVES



Breakfast Tostadas - Forks Over Knives image

These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.   Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 19

1½ fresh jalapeño chiles (see tip, recipe intro)
1 medium tomato, chopped
¾ cup onion, chopped
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
12 6-inch corn tortillas
¾ cup red bell pepper, chopped
2 cups fresh broccoli, coarsely chopped
1 cup chickpea flour (also called besan)
2 tablespoons nutritional yeast
1 teaspoon regular or sodium-free baking powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
1½ cups unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups chopped romaine or salad greens
½ of an avocado, seeded, peeled, and sliced
1 lime, cut into wedges

Steps:

  • For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
  • Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
  • Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
  • In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
  • To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

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