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Smoky Black Bean Tostadas with Garlicky Greens

Vegetarian Times Issue: March 1, 2009   p.36

If tostadas are too fragile to transport, skip step 1 and wrap filling in tortillas.

Directions

1. Preheat oven to 425°F. Spray both sides of tortillas with cooking spray. Arrange on baking sheet, and toast 8 to 10 minutes, or until crisp.

2. Heat 1 Tbs. oil in saucepan over medium heat. Add onion, and cook 5 minutes, or until soft. Add beans, paprika, and oregano. Reduce heat to medium-low, and cook 10 minutes.

3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add garlic, and cook 2 minutes, or until beginning to brown. Stir in chard, and season with salt and pepper, if desired. Cover, and cook 4 to 5 minutes, or until chard is wilted.

4. Spoon 1/4 cup bean mixture in center of each tortilla. Top with 1 cup greens and 1/4 cup salsa, if using. Sprinkle with queso fresco, cilantro, and dollop of sour cream, if using.

Member Rating: 1111

ingredient list

Serves 4

  • 2 Tbs. vegetable oil, divided
  • 4 10-inch whole-wheat tortillas
  • 1 small onion, diced (1 cup)
  • 11/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
  • 2 tsp. smoked paprika
  • 1/2 tsp. dried oregano
  • 4 cloves garlic, minced (4 tsp.)
  • 11/2 lb. Swiss chard, ribs removed, chopped
  • 1 cup prepared chipotle salsa, optional
  • 4 Tbs. crumbled queso fresco, optional
  • 4 Tbs. chopped cilantro, optional
  • 4 Tbs. low-fat sour cream, optional

Nutritional Information

Per tostada:

Calories 350
Protein 15g
Total Fat 9g
Saturated Fat 3g
Carbs 67g
Cholesterol 6mg
Sodium 689mg
Fiber 13g
Sugar 4g
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Comments

By Marie on Jun 30, 2009:
DELICIOUS!
By maggie wright on Mar 15, 2010:
sososososo good. my husband who is such a picky veg LOVED this. we didn't use sour cream and it was still amazing. you must make.
By Linda on May 03, 2010:
This recipe is delicious! I added soyrizo when I made it and skipped the salsa and sour cream.
By Laura on Jun 11, 2010:
This is one of my go to recipes. Sometimes I use spinach instead of chard and top it with regular salsa instead of the queso, sour cream, etc. It turns out equally well.

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