With chorizo, chickpeas and Culinary Collection Adobo, this speedy 3-ingredient tostada filling takes only a few minutes to prepare — layered with guacamole and your favorite toppings over tostada shells for a satisfying alternative to tacos.
Recipe tags: adobo base, easy difficulty, main, pork, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 12 oz | fresh chorizo sausage, casings removed |
| 1 can | (19 oz) no-salted added chickpeas, drained and rinsed |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 1 cup | guacamole |
| 8 | tostada shells |
| ½ cup | red onion, thinly sliced |
| 4 | radishes, thinly sliced |
| ½ cup | sour cream |
| lime wedges |
Directions
Heat large skillet over medium-high heat. Cook sausage, stirring occasionally, for 3 to 5 minutes or until starting to brown. Stir in chickpeas and Culinary Collection Adobo. Cook, stirring occasionally, for 5 to 8 minutes or until chorizo is cooked through and chickpeas are heated through.
To serve, spread guacamole over tostada shells. Top with chorizo mixture. Sprinkle with onion and radish. Drizzle with sour cream and serve with lime.
Tip: Substitute sour cream with crumbled queso fresco or feta cheese if desired.