|Canned garbanzo beans||2⁄3 Cup (10.67 tbs), drained|
|Lemon juice||1 Tablespoon|
|Garlic clove||1 Large, halved|
|Coarsely chopped onion||3⁄4 Cup (12 tbs)|
|Avocado||1⁄2 Cup (8 tbs), peeled cubed|
|Canned chopped green chiles||2 Tablespoon|
|Seeded and finely chopped tomatoes||1 Cup (16 tbs)|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|6 inch corn tortillas||12|
Position knife blade in food processor bowl; add beans, lemon juice, and garlic.
Process 20 seconds, scraping sides of processor bowl once.
Add chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky.
Transfer mixture to a medium bowl; stir in chopped tomato and green onions.
Cover and chill thoroughly.
Cut each tortilla into 6 wedges; arrange in a single layer on a large ungreased baking sheet.
Bake at 350° for 6 to 8 minutes or until crisp.
Serve guacamole with toasted corn tortilla wedges.