Ingredients
3/4 cup fat-free sour cream1/2 cup salsa verde1 medium sweet red pepper, chopped1 medium onion, chopped2 garlic cloves, minced1 cup vegetable broth2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained2 chipotle peppers in adobo sauce, minced1 teaspoon ground cumin1/2 teaspoon salt1/2 cup minced fresh cilantro2 tablespoons lime juice12 corn tortillas (6 inches)Cooking spray1/2 medium head iceberg lettuce, shredded3 plum tomatoes, chopped1 medium ripe avocado, peeled and cubedShredded reduced-fat cheddar cheese
Preparation
Preheat broiler. For sauce, mix sour cream and salsa.
In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently.
In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.
