Black Bean Tostadas

The freshness of the chard, cilantro, and cheese plays against the slow-cooked richness of the black beans on a crispy tortilla.

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1 tsp smoked paprika
1/2 tsp cumin
1 onion, cut into chunks
4 cloves garlic minced
1 dried habanero pepper
2 cups black beans, soaked overnight
1 bunch chard or kale, cut into ribbons
1 packet micro cilantro
4 oz feta or queso fresco
jalapeño hot sauce


  1. In a large pot, heat a glug of neutral or coconut oil over medium heat
  2. Add the paprika and cumin and fry briefly until fragrant
  3. Add the onion, garlic, and a tsp of salt stir to coat
  4. Drain the beans and add to the spice-onion base
  5. Cover with water and increase heat to a boil
  6. Reduce to a simmer and cook until the beans are tender adding more water along the way as needed
  7. When the beans are cooked, turn the oven to broil
  8. Brush the tortillas with neutral oil on both sides
  9. Lay the tortillas on a baking sheet so that they don't overlap too much (a little is ok) and bake until brown about 4 minutes, then flip and repeat until crispy
  10. Remove the tortillas from the oven and sprinkle with salt
  11. Toss together the chard, cilantro, and crumbled cheese with a dash of hot sauce and neutral oil
  12. Top the tortillas with the beans, reserving the liquid for a soup or black bean braised pork shoulder
  13. Finish with the chard salad and serve