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Smoky Veggie & Black Bean Tostadas

with Cuajada Cheese and Roasted Peppers

Cooking time

25 minutes

Servings

2 / 4

Calories

644 /serving

Treat your loved ones to these delicious, colourful and nutritious tostadas for a fun-filled dinner. Topped with a smoky Swiss chard and black bean mixture and garnished with cuajada cheese and roasted peppers, these Mexican culinary gems will delight everyone around your dinner table.

We will send you:

  • 4 Garlic cloves
  • 1 Bunch cilantro
  • 1 Yellow onion
  • 1 Lime
  • 1 Bunch Swiss chard
  • 540ml Black beans (canned)
  • 3g Smoked paprika
  • 2 Roasted red peppers
  • 1 Packet sour cream
  • 60g Cuajada cheese
  • 4 Corn tortillas

You will need:

Olive oil
Salt & pepper
Sheet pan
Large pan
Strainer
Total Fat
20 g
Saturated Fat
8 g
Sodium
463 mg
Total Carbs
94 g
Sugars
9 g
Protein
30 g
Preparation
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Mise en place
Preheat the oven to 425°F. Peel and small dice the onion. Thinly slice the garlic. Remove and discard the chard stems; roughly chop the leaves. Drain and rinse the black beans. Small dice the peppers. Roughly chop the cilantro. Cut the lime into 6 wedges.
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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, 7 to 9 minutes, or until golden brown. Flip and toast an additional 1 to 3 minutes, or until crispy. Remove from the oven; immediately season with S&P.
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Cook the vegetables
While the tortillas toast, in a large pan, heat a drizzle of olive oil on medium until hot. Add the onion and garlic. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the chard and cook (covered), stirring occasionally for 2 to 3 minutes, or until the chard has wilted. Season with S&P to taste.
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Add the beans
Add the smoked paprika, drained beans and a ¼ cup of water to the pan of vegetables (double the water for 4 portions). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Using a fork, mash a quarter of the beans against the bottom of the pan. Season with S&P to taste and stir to combine.
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Plate your dish
In a small bowl, combine the sour cream and the juice from 2 lime wedges (double the lime juice for 4 portions). For plating, divide the toasted tortillas between your dishes. Top with the cooked vegetables and beans. Garnish with the peppers, cilantro, cuajada cheese (crumble before adding) and tangy sour cream. Serve with the remaining lime wedges on the side. Bon appétit!