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Smoky Swiss Chard & Black Bean Tostadas Fill 1 Created with Sketch.

with Queso Fresco & Roasted Piquillo Peppers

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Smoky Swiss Chard & Black Bean Tostadas with Queso Fresco & Roasted Piquillo Peppers
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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!