Crispy Tostadas with Mild Chickpea Chilorio, Roasted Avocado Crema, and Pickled Red Onion

Name: Crispy Tostadas with Mild Chickpea Chilorio, Roasted Avocado Crema, and Pickled Red Onion
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 14 oz cooked chickpeas, drained; 2 tbsp olive oil; 1 cup white onion; 4 cloves garlic; 2 large dried ancho chile; 2 medium dried guajillo chile; 1 cup roasted tomatoes; 1/4 cup orange juice; 3 tbsp apple cider vinegar; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 1/4 tsp salt; 1/4 tsp black pepper; 2 medium avocados; 1 tbsp jalapeño; 1/2 cup fresh cilantro; 3 tbsp water; 1 cup red onion; 1/4 cup lime juice; 1 tsp sugar; 8 pieces baked corn tostadas; 1 cup refried black beans; 1/4 cup toasted pumpkin seeds; 1/2 cup radishes

An original Mexican recipe that turns chickpeas into a mild, spiced, juicy chilorio, served over crispy tostadas with black beans, roasted avocado crema, and pickled red onion. It offers contrasting textures, fresh acidity, and a balanced smoky flavor.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianVeganDairy-FreeGluten-Free

Ingredients

Adjust servings

400 g cooked chickpeas, drained (for the chilorio)
30 ml olive oil (divided)
120 g white onion (chopped)
12 g garlic (chopped)
12 g dried ancho chile (without semillas)
10 g dried guajillo chile (without semillas)
200 g roasted tomatoes (skinless, en trozos)
60 ml orange juice (fresh)
45 ml apple cider vinegar (divided)
2 g dried oregano
1 g ground cumin
2 g smoked paprika
8 g salt (divided, or to taste)
1 g black pepper
300 g avocados (partidos a the mitad and boneless)
15 g jalapeño (chopped, without semillas for menos picante)
20 g fresh cilantro (leaves and stalks tiernos)
45 ml water (for the cream)
100 g red onion (en pluma fina)
60 ml lime juice (divided)
4 g sugar
8 pieces baked corn tostadas
240 g refried black beans
30 g toasted pumpkin seeds (for terminar)
60 g radishes (sliced finas)

Nutrition facts

per serving

465 kcal

Calories

12 g

Protein

49 g

Carbs

26 g

Fat

13 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the avocados cut side up on a small baking tray and roast for 10 minutes, until lightly browned on the surface. Remove and let them cool slightly.
2
2. Meanwhile, heat a skillet over medium heat and toast the ancho chile and guajillo chile for 20 to 30 seconds per side, being careful not to burn them. Transfer to a bowl, cover with hot water, and soak for 10 minutes. Drain.
3
3. Blend the soaked chiles with the roasted tomatoes, orange juice, 1 tablespoon apple cider vinegar, oregano, cumin, smoked paprika, 60 ml / 1/4 cup of the chopped white onion, 2 garlic cloves, 60 ml / 1/4 cup water if needed, and a pinch of salt until smooth and thick.
4
4. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the remaining white onion and cook for 3 minutes. Add the remaining garlic and cook 30 seconds more.
5
5. Add the cooked chickpeas to the skillet and lightly mash them with a spatula or masher, leaving some whole for texture. Pour in the blended sauce and cook for 10 to 12 minutes over medium-low heat, stirring often, until the chickpea chilorio is juicy but not watery. Season with 1/2 teaspoon salt and black pepper.
6
6. For the crema, place the roasted avocados, jalapeño, cilantro, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon olive oil, and 1/4 teaspoon salt in a blender. Blend until smooth. If you want a looser consistency, add the remaining tablespoon of water.
7
7. In a bowl, combine the red onion with the remaining lime juice, the remaining apple cider vinegar, sugar, and 1/4 teaspoon salt. Massage for 30 seconds with your hands or a spoon and let rest for 10 minutes for a quick pickle.
8
8. Warm the refried black beans in a small saucepan over low heat for 3 to 4 minutes, stirring so they do not stick. If they are too thick, add 1 tablespoon water.
9
9. To assemble, spread each corn tostada with a layer of refried black beans. Top with the mild chickpea chilorio, roasted avocado crema, pickled red onion, radishes, and toasted pumpkin seeds.
10
10. Serve immediately to keep the tostadas crisp. If desired, finish with a few extra cilantro leaves on top.

Chef tips

For a meatier texture, brown the chickpeas for 4 extra minutes before adding the sauce. If you prefer more heat, keep some jalapeño seeds or add half a dried chile de árbol to the sauce.

Substitutions

You can use refried pinto beans instead of black beans. Pumpkin seeds can be replaced with toasted sunflower seeds if you want a different texture. If you do not have roasted tomatoes, use fire-roasted or well-drained canned tomatoes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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