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Smoky Swiss Chard & Black Bean Tostadas

Smoky Swiss Chard & Black Bean Tostadas

Tostada literally translates to “toasted” in Spanish, but can refer to any dish that’s made with a fried tortilla as a base. Baking the tortillas in the oven with a little oil helps them crisp up without the mess of deep-frying. In Mexico, vegetables are always some of the many toppings, especially in Oaxaca where tostadas are as large as pizzas.

Smoky Swiss Chard & Black Bean Tostadas  ingredients
On the Cutting Board
  • 4 Cloves Garlic
  • 2 Ounces Queso Fresco
  • 2 Roasted Piquillo Peppers
  • 1 15-Ounce Can Black Beans
  • 1 Bunch Oregano
  • 1 Bunch Cilantro
  • 1 Bunch Swiss Chard
  • 1 Lime
  • 1 Yellow Onion
  • 4 Corn Tortillas
  • 1 Teaspoon Smoked Paprika
  • 2 Ounces Mexican Crema
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Drain and rinse the beans. Peel and roughly chop the garlic. Crumble the queso fresco. Finely chop the piquillo peppers. Finely chop the oregano leaves. Roughly chop the cilantro. Remove and the chard stems and roughly chop the leaves. Peel and small dice the onion.
Bake the tortillas:
2 Bake the tortillas:
Coat a baking sheet with olive oil. Place the tortillas on the oiled baking sheet and drizzle them with a little bit of olive oil, turning them to coat. Bake 6 to 7 minutes, or until golden. Turn over the tortillas and bake an additional 1 to 2 minutes. Take the tortillas out of the oven and season with salt.
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat a little olive oil on medium until hot. Add the onion and garlic and cook 2 to 4 minutes, or until softened, stirring occasionally. Add the chard and season with salt and pepper. Cook 1 to 2 minutes, stirring until wilted.
Add the beans:
4 Add the beans:
Add the oregano, smoked paprika, and beans. Cook 1 to 2 minutes, stirring until the beans are heated through. Season with salt and pepper. Use a fork to smash some of the beans.
Plate your dish:
5 Plate your dish:
Place 2 baked tortillas on each of 2 plates. Top each with the bean and chard mixture. Garnish each with the piquillo peppers, cilantro, queso fresco, and crema. Serve with lime wedges. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Drain and rinse the beans. Peel and roughly chop the garlic. Crumble the queso fresco. Finely chop the piquillo peppers. Finely chop the oregano leaves. Roughly chop the cilantro. Remove and the chard stems and roughly chop the leaves. Peel and small dice the onion.
2 Bake the tortillas:
Coat a baking sheet with olive oil. Place the tortillas on the oiled baking sheet and drizzle them with a little bit of olive oil, turning them to coat. Bake 6 to 7 minutes, or until golden. Turn over the tortillas and bake an additional 1 to 2 minutes. Take the tortillas out of the oven and season with salt.
Bake the tortillas:
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat a little olive oil on medium until hot. Add the onion and garlic and cook 2 to 4 minutes, or until softened, stirring occasionally. Add the chard and season with salt and pepper. Cook 1 to 2 minutes, stirring until wilted.
4 Add the beans:
Add the oregano, smoked paprika, and beans. Cook 1 to 2 minutes, stirring until the beans are heated through. Season with salt and pepper. Use a fork to smash some of the beans.
Add the beans:
Plate your dish:
5 Plate your dish:
Place 2 baked tortillas on each of 2 plates. Top each with the bean and chard mixture. Garnish each with the piquillo peppers, cilantro, queso fresco, and crema. Serve with lime wedges. Enjoy!