As I mentioned before, I LOVE KALE. It’s a bright, fresh and welcome vegetable in the midst of a season that can get boring with the staples like potatoes and squash. I also love anything with a crispy corn tortilla. Mix them together, add in some other goodies, and you get these beautiful tostadas that are healthy and bursting with vibrant, fresh flavors.
adapted from: not without salt
4 or 5 corn tortillas
fried until nice & crisp in safflower or peanut oil, or brushed with oil and baked in a 400 degree oven until crisp. (I recommend frying them, the rest of the tostadas are very healthy, and the evenly crisp texture is more satisfying. If you want to save a few calories, crisp them up in the oven.)
¼ cup fresh lime juice
2 tablespoons olive oil
½ jalapeno, seeded and finely chopped
¼ cup cilantro
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, washed, thick ribs removed and roughly chopped
Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.
2 teaspoons olive oil
2 garlic cloves, chopped
1 tablespoon shallot, finely chopped
1 can black beans, rinsed and drained
In a small sauce pan sauté garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.
1 avocado, cut into chunks
¼ cup crumbled Cotija (available at Mexican markets or many fine grocery stores. Cacique is a common brand. If you can’t find it you may substitute Feta or Chevre)
Top crispy tortillas with the beans, marinated kale, avocado chunks, and crumbled Cotija cheese.