Smoky Black Bean Tostadas with Garlicky Greens

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

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



  • 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


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.

Nutrition Information

  • Calories 350
  • Carbohydrate Content 67 g
  • Cholesterol Content 6 mg
  • Fat Content 9 g
  • Fiber Content 13 g
  • Protein Content 15 g
  • Saturated Fat Content 3 g
  • Sodium Content 689 mg
  • Sugar Content 4 g

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