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.
Ingredients
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
tortillas
jalapeño hot sauce
Method
- In a large pot, heat a glug of neutral or coconut oil over medium heat
- Add the paprika and cumin and fry briefly until fragrant
- Add the onion, garlic, and a tsp of salt stir to coat
- Drain the beans and add to the spice-onion base
- Cover with water and increase heat to a boil
- Reduce to a simmer and cook until the beans are tender adding more water along the way as needed
- When the beans are cooked, turn the oven to broil
- Brush the tortillas with neutral oil on both sides
- 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
- Remove the tortillas from the oven and sprinkle with salt
- Toss together the chard, cilantro, and crumbled cheese with a dash of hot sauce and neutral oil
- Top the tortillas with the beans, reserving the liquid for a soup or black bean braised pork shoulder
- Finish with the chard salad and serve
