Chickpea Breakfast Tostadas

The title of this recipe is totally misleading.

Honestly, you could eat these tostadas any time of day. Actually I prefer to have stuff with fried eggs on it for lunch. Since starting a new job and whatnot, I have been trying to figure out what types of lunches I can bring with me that will actually hold up for a couple of hours in the fridge. I was totally spoiled in my last job because I was able to go home and make lunch.

Now, I start the crusade against the not sad desk lunch.

Have y’all seen the blog Not Sad Desk Lunch? I personally think it is HILARIOUS but also really depressing. Lunch food is quite honestly my favorite food and it kills me that people get so frustrated over it. Because of this, I am going to try really hard to come up with some not sad recipes for y’all. Cause I am experimenting not for y’all, but for myself as well. And honestly, the best recipes come from my experiences of real life cooking, if you know what I’m saying. Since moving to DC, I have noticed a LOT of people buy lunch. Like a lot of people. Crusades of people. And it is easy to see why. It’s easy and, especially in DC, there are SO many options. And while I am OBSESSED with Chop’t, I don’t always love the idea of ordering lunch every day. It gets expensive. Plus I like the idea of packing a lunch that gets me excited to eat it!

Trust me, I live for the excitement.

So, in the future, expect a lot of recipes that are easy to bring to work and last. But, for now, I want to share a recipe that would be perfect for a weekend lunch (from my days at my last job). These toastadas are the perfect thing to eat on the weekends, when you have a little more time to make lunch/brunch and you want something that is going to fill you up. The chickpea tortillas are a great recipe if you’re forgetful like me and don’t buy tortillas (even if you have them on your shopping list). Now, you can have tortillas ANY time you want! Instant gratification!

If you want to make something like this to bring to work, you can hard boil the eggs (or forgo them) and store the tortillas separately from the bean/kale mixture. I think the homemade pico adds a nice touch (and is SOOO easy) but you can always buy pico. Or borrow extra from your neighborhood Chipotle. Yes I’ve done this. If you want to add some other toppings, try roasted sweet potato, greek yogurt, sauteed peppers and onions. Honestly, you could throw your whole fridge on these babies. But don’t forget the tortillas. They are the best part.

Chickpea Breakfast Tostadas
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stuff

    chickpea tortillas:
  • coconut oil
  • 1/2 cup chickpea flour
  • 2/3 cup water
  • 1/2 teaspoon cumin
  • handful cilantro, chopped
  • salt + pepper
  • pico de gallo:
  • 2 medium roma tomatoes, finely chopped
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1 small jalepeno, seeded and diced
  • 1 lime, juiced
  • 1/2 teaspoon salt, plus more to taste
  • tostada toppings:
  • 1/2 cup cooked black beans (or, if using canned, drained and rinsed)
  • 1/2 cup chopped kale
  • 1/2 teaspoon cumin
  • salt + pepper
  • 2 eggs, cooked to your liking (I liked fried for this)
  • 1/2 avocado, sliced
  • green salsa
  • chopped cilantro
  • other topping ideas: roasted sweet potato, greek yogurt, hot sauce

meanderings

Make the Pico de Gallo:

Combine all of the pico de gallo ingredients in a large bowl. Season with salt and pepper to taste. Set aside for about 15 minutes, to let all of the flavors combine

Make the Tortillas:

Heat a thin layer of coconut oil in a large skillet over medium heat. You want to make sure there is plenty of oil so the tortillas do not stick. In a small bowl, whisk together chickpea tortilla ingredients and season with salt and pepper. If the batter seems too thick, add about 1 tablespoon of water at a time until the batter is thin enough to be able to coat the bottom of the pan. Once your pan is heated, place 1/4 of the batter in the pan and swirl it around. Cook tortillas for approximately 2 minutes, or until the bubbles break, but do not fill in. Flip and cook for 1 minute on the other side. Repeat with the rest of the batter.

Wipe the pan clean and heat 1 teaspoon of coconut oil over medium heat. Add black beans and cook until heated through. Add chopped kale and cumin and cook until the kale is slightly wilted. Season with salt and pepper.

To serve, place 2 of the tortillas on the plate. Top with black bean mixture, pico de gallo, and eggs. Add whatever topping you choose. Trash it up however you like!

Nutrition

Calories

79 cal

Fat

4 g

Carbs

8 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
16
https://www.thecuttingvegblog.com/chickpea-breakfast-tostadas/

Get toasty!

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