Vegetable Bean Tostadas

15 Apr

This is one of my favorite go-to meals when I don’t have much in the fridge or much time on my hands. These can be adapted to whatever you have around. This version is dairy and gluten free.


2 corn tortillas per person

2 cloves of garlic

1 small white onion


1/2 c. to 1 c. beans (cooked or canned)

1 bunch of rainbow chard (or any other leafy green)

Red Chili Flakes

Oil (I like grapeseed because it withstands high heat)

Salt and Pepper

1 green pepper (optional)

1 avocado (optional)

Handful of cilantro (optional)

To begin, prepare the tortillas:

Place corn tortillas on a baking pan. Brush 1 tsps of oil on the tortillas, until they are coated, but not soggy. Alternatively, cheese can be a delicious substitute for the oil.

Sprinkle chopped cloves of garlic (1/2 clove per tortilla, or to taste) on the top. Put in the oven at broil for 5-10 minutes, you want them to be slightly browned and crunchy, not soggy in the middle.


Meanwhile, prepare the vegetable mixture:

Here is a suggestion, but just about anything will be delicious in this.

Chop onion (save a bit for the beans if you are using canned). Chop the stems from the rainbow chard (these add some nice color to the mixture and are delicious cooked with onions). Saute the chard stems and onions with a pinch of salt and pepper as well as some red chili flakes to taste.


Chop the green pepper and the chard leaves. Add to the pan. Saute until chard is wilted. Spice with salt, pepper, and red chili flakes.


While the onions are cooking, prepare the beans:

Heat up 1/2 c. of beans, cooked or canned. If using canned, you can saute the remaining onions and some garlic and then add the beans to the pan to spice up the taste.

Once the tortillas are ready spoon the beans onto the tortillas, then add the vegetable mixture, a scoop of salsa, some cilantro, avocado, or your favorite taco toppings.

Dinner, in fifteen minutes!



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