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.
IngredientsPDF Download a PDF of this recipe
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
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.
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.
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 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.
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!