Crispy Tostadas with Chickpea-Carrot Tinga and Cumin Avocado Cream

Name: Crispy Tostadas with Chickpea-Carrot Tinga and Cumin Avocado Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 10.5 oz carrots, peeled and cut into half-moons; 14 oz cooked chickpeas, drained; 2 tbsp olive oil; 1 cup white onion, thinly sliced; 4 cloves garlic, minced; 14 oz roma tomatoes; 2 tbsp chipotle peppers in adobo; 1 tbsp chipotle adobo sauce; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp ground black pepper; 1/2 cup vegetable broth or water; 2 medium ripe avocados; 1/2 cup plain yogurt or sour cream; 2 tbsp lime juice; 2 cups red cabbage, finely shredded; 1 cup radishes, thinly sliced; 1/4 cup fresh cilantro, chopped; 3 oz crumbled queso fresco; 8 pieces corn tostada shells, baked or fried

An original Mexican recipe featuring crispy tostadas topped with a plant-forward chickpea and roasted carrot tinga, finished with smooth cumin avocado cream, fresh red cabbage, radishes, and queso fresco. It offers smoky, sweet, and mildly spicy flavors with delicious contrasting textures.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

300 g carrots, peeled and cut into half-moons (for rostizar)
400 g cooked chickpeas, drained (pueden ser of lata)
30 ml olive oil (divided)
150 g white onion, thinly sliced (for the tinga)
12 g garlic, minced
400 g roma tomatoes (partidos a the mitad)
30 g chipotle peppers in adobo (ajustar to taste)
15 ml chipotle adobo sauce
2 g dried oregano
3 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g ground black pepper (divided)
120 ml vegetable broth or water
300 g ripe avocados (boneless ni peel)
120 g plain yogurt or sour cream (for the cream)
30 ml lime juice (freshly squeezed)
120 g red cabbage, finely shredded
80 g radishes, thinly sliced
15 g fresh cilantro, chopped
80 g crumbled queso fresco (for terminar)
8 pieces corn tostada shells, baked or fried

Nutrition facts

per serving

430 kcal

Calories

12 g

Protein

42 g

Carbs

24 g

Fat

11 g

Fiber

31 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

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the carrots and tomatoes on a sheet pan. Add 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then toss well. Roast for 18 to 20 minutes, until the carrots are tender and the tomatoes are lightly browned.
2
2. While they roast, heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook 1 minute more.
3
3. Transfer the roasted tomatoes to a blender with the chipotle peppers in adobo, adobo sauce, dried oregano, 1/2 teaspoon ground cumin, 60 ml (1/4 cup) vegetable broth or water, and a pinch of salt. Blend until you have a slightly thick sauce.
4
4. Pour the sauce into the skillet with the onion and garlic. Add the cooked chickpeas and roasted carrots. Lightly mash some of the chickpeas with a spoon to create texture. Add the remaining vegetable broth or water and cook for 8 to 10 minutes over medium-low heat, until the tinga thickens. Adjust with the remaining salt and black pepper to taste.
5
5. For the cream, place the avocados, plain yogurt or sour cream, lime juice, the remaining 1/2 teaspoon ground cumin, a pinch of salt, and 1 to 2 tablespoons water if needed in a blender. Blend until smooth and spreadable.
6
6. In a bowl, combine the red cabbage, radishes, and half of the fresh cilantro. Add a pinch of salt and toss lightly to keep the texture crisp.
7
7. If you want the tostadas warmer and extra crisp, place them in the oven for 3 minutes at 180 °C / 350 °F.
8
8. To serve, spread a little cumin avocado cream over each corn tostada shell. Top with a portion of the chickpea-carrot tinga. Finish with the red cabbage and radish mixture, crumbled queso fresco, and the remaining fresh cilantro.
9
9. Serve immediately to keep the contrast between the crisp tostada, juicy tinga, and cool cream.

Chef tips

For deeper flavor and texture, let part of the tinga lightly brown in the skillet before serving. If you prefer less heat, use only 1 chipotle pepper and adjust with the adobo sauce at the end.

Substitutions

You can substitute the queso fresco with crumbled panela or omit it for a dairy-free version. The plain yogurt can be replaced with unsweetened plant-based yogurt for a vegan variation. If you do not have red cabbage, use finely shredded romaine lettuce.

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
View on Amazon
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
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon