Smoky Swiss Chard & Black Bean Tostadas with Queso Fresco & Roasted Piquillo Peppers

Smoky Swiss Chard & Black Bean Tostadas

with Queso Fresco & Roasted Piquillo Peppers

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

The word “tostada” means “toasted” in Spanish, but it can refer to any dish that’s made with a toasted or fried tortilla as a base. Here, we’re toasting our tortillas in the oven with a little oil for a light, crispy touch. Then we’re loading them up with sautéed Swiss chard and black beans, smoky-sweet roasted piquillo peppers (a mild Mexican variety), crumbly queso fresco, lime-infused sour cream and cilantro, for a hearty meal bursting with flavor and crunch.

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Smoky Swiss Chard & Black Bean Tostadas with Queso Fresco & Roasted Piquillo Peppers
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Remove and discard the chard stems; roughly chop the leaves. Drain and rinse the beans. Small dice the piquillo peppers. Roughly chop the cilantro leaves and stems. Crumble the queso fresco. Cut the lime into 6 wedges.

Toast the tortillas:
2 Toast the tortillas:

Lightly oil a sheet pan. Place the tortillas on the oiled sheet pan; add another drizzle of olive oil and flip the tortillas to thoroughly coat. Toast in the oven 6 to 8 minutes, or until golden brown. Flip and toast an additional 1 to 3 minutes, or until browned and crispy. Remove from the oven; immediately season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

While the tortillas toast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the chard has wilted.

Add the beans:
4 Add the beans:

Add the smoked paprika and beans to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Using a fork, mash about ¼ of the beans against the bottom of the pan; stir to combine.

Plate your dish:
5 Plate your dish:

In a small bowl, combine the sour cream and the juice of 2 lime wedges. Divide the toasted tortillas between 2 plates. Top each with the cooked vegetables and beans. Garnish each with the piquillo peppers, cilantro, queso fresco and sour cream-lime juice mixture. Serve with the remaining lime wedges on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Remove and discard the chard stems; roughly chop the leaves. Drain and rinse the beans. Small dice the piquillo peppers. Roughly chop the cilantro leaves and stems. Crumble the queso fresco. Cut the lime into 6 wedges.

2 Toast the tortillas:

Lightly oil a sheet pan. Place the tortillas on the oiled sheet pan; add another drizzle of olive oil and flip the tortillas to thoroughly coat. Toast in the oven 6 to 8 minutes, or until golden brown. Flip and toast an additional 1 to 3 minutes, or until browned and crispy. Remove from the oven; immediately season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

While the tortillas toast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the chard has wilted.

4 Add the beans:

Add the smoked paprika and beans to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Using a fork, mash about ¼ of the beans against the bottom of the pan; stir to combine.

Add the beans:
Plate your dish:
5 Plate your dish:

In a small bowl, combine the sour cream and the juice of 2 lime wedges. Divide the toasted tortillas between 2 plates. Top each with the cooked vegetables and beans. Garnish each with the piquillo peppers, cilantro, queso fresco and sour cream-lime juice mixture. Serve with the remaining lime wedges on the side. Enjoy!