Honey Chipotle Pepper Tostadas

I love peppers and these peppers are my new obsession. I just cannot get enough of them. I made them twice in five days. They are good on just about anything, and I eat them plain. These tostadas were my first complete gluten-free meal and John's response was "I didn't think gluten-free could be so good."

Honey Chipotle Pepper Tostadas

1 green pepper
1 red pepper
1 T. honey
1-3 chipotle peppers in adobe sauce, diced
1 can pinto beans
1 c. brown rice-cooked
1/2 t. cumin
1 t. chili powder
1/2 t. salt
1 avocados
1/4 c. plain greek yogurt
1 clove garlic
Corn Tortillas
Lettuce
Salsa
olive oil

Preheat oven to 425

Combine rice with cumin, chili powder and salt and a couple drizzles of EVOO. Spread out on baking sheet and toast in the oven for about ten minutes-stirring occasionally. Rice should become crispy.

Heat a little EVOO over medium heat. Add peppers and cook for 5 minutes. Add honey and chipotle, stir and cook for a minute or two until the peppers are covered with sauce.

Warm beans on stove

Blend together garlic, avocado and yogurt until smooth.

Heat corn tortillas. Top with rice, beans, peppers, lettuce, salsa and avocado dressing. Enjoy!