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Smoky Swiss Chard & Black Bean Tostadas

Smoky Swiss Chard & Black Bean Tostadas

Makes: 2 Servings

Calories: About 590 Per Serving

The word “tostada” means “toasted” in Spanish, but it can refer to any dish that’s made with a fried tortilla as a base. Here, you’ll bake the tortillas in the oven with a little oil to crisp them up without the mess of deep-frying. In traditional Mexican cooking, vegetables and fresh herbs are elements of the tostada’s topping—especially in Oaxaca, where tostadas can be as large as pizzas.

Tips & Techniques

Piquillo Peppers

A sweet, mild pepper, the piquillo is typically served stuffed, or jarred after roasting. However, it also makes an exciting addition to soups. Historically, the piquillo was grown in Northern Spain, not far from Pamplona. In Spanish, the word means "little beak," a reference to its diminutive size and bright, triangular shape.

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 the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Peel and roughly chop the garlic. Crumble the queso fresco. Finely chop the piquillo peppers. Drain and rinse the beans. Pick the cilantro and oregano leaves off the stems; discard the stems. Finely chop the oregano and roughly chop the cilantro. Remove and discard the chard stems; roughly chop the leaves. Cut the lime into 6 wedges. Peel and small dice the onion.

Bake the tortillas:
2 Bake the tortillas:

Lightly grease a sheet pan with olive oil. Place the tortillas on the oiled sheet pan; drizzle with a little more olive oil, turning and flipping the tortillas to thoroughly coat both sides. Bake 6 to 7 minutes, or until golden. Flip the tortillas over and bake an additional 2 to 3 minutes or until crisped through. Remove from the oven and immediately season with salt.

Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the chard and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Add the beans:
4 Add the beans:

Add the oregano, smoked paprika and beans to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beans are heated through. Using a fork, smash some of the beans into the pan; stir to incorporate. 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:

Divide the baked tortillas between 2 plates. Top each with the bean and chard mixture. Garnish each with the piquillo peppers, cilantro, queso fresco, and crema. Serve with the lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 425°F. Peel and roughly chop the garlic. Crumble the queso fresco. Finely chop the piquillo peppers. Drain and rinse the beans. Pick the cilantro and oregano leaves off the stems; discard the stems. Finely chop the oregano and roughly chop the cilantro. Remove and discard the chard stems; roughly chop the leaves. Cut the lime into 6 wedges. Peel and small dice the onion.

2 Bake the tortillas:

Lightly grease a sheet pan with olive oil. Place the tortillas on the oiled sheet pan; drizzle with a little more olive oil, turning and flipping the tortillas to thoroughly coat both sides. Bake 6 to 7 minutes, or until golden. Flip the tortillas over and bake an additional 2 to 3 minutes or until crisped through. Remove from the oven and immediately season with salt.

Bake the tortillas:
Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the chard and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

4 Add the beans:

Add the oregano, smoked paprika and beans to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beans are heated through. Using a fork, smash some of the beans into the pan; stir to incorporate. 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:

Divide the baked tortillas between 2 plates. Top each with the bean and chard mixture. Garnish each with the piquillo peppers, cilantro, queso fresco, and crema. Serve with the lime wedges on the side. Enjoy!