Tostadas de Garbanzo al Adobo (Adobo Chickpea Tostadas)
Crisp baked corn tostadas piled with sticky guajillo chickpeas, creamy guacamole, crunchy lettuce and radish.
Made with Classic guacamole and Guajillo adobo paste and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.25 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Lay the corn tortillas on two baking trays, brush both sides lightly with 1 tablespoon of the oil and sprinkle with a pinch of salt.
- 2
Bake for 8 to 10 minutes, turning once, until crisp and golden. They crisp more as they cool.
9 min - 3
Meanwhile heat the rest of the oil in a frying pan. Add the chickpeas and fry for 3 minutes.
3 min - 4
Stir in 80 g of your ready made guajillo adobo paste (see the base recipe) and 100 ml of water. Cook for 8 minutes, crushing about half the chickpeas with a fork, until thick and sticky.
8 min - 5
Spread each tostada with your ready made guacamole (see the base recipe).
- 6
Top with the chickpeas, lettuce, radish and coriander. Serve with lime wedges, and eat straight away while crisp.
Tips
- Tostadas must be fully crisp before you top them. If they bend, bake for 2 minutes more.
- Crush half the chickpeas so the mixture clings together and stays on the tostada.
- Do not build the tostadas ahead. The base goes soft within minutes under wet toppings.
- Shop bought tostada shells work in a rush, so check the label for gluten free if needed.
Storing and freezing
Keep the chickpea mixture in the fridge for up to 3 days and reheat until steaming hot all the way through. Assemble the tostadas fresh.
Questions
Can I make the tostadas ahead?
Yes. Bake them up to 2 days ahead and store in an airtight container. Re-crisp in a hot oven for 2 to 3 minutes before topping.
What are tostadas?
Tostadas are flat, crisp tortillas used as an edible plate for toppings. In Mexico they are often made by frying or baking a corn tortilla until crunchy.
Are these vegan and gluten free?
Yes. They contain no animal products, gluten, egg or nuts, as long as the corn tortillas are made only from masa harina and the guacamole is as in the base recipe.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.