Tostadas with Kale, Refried Beans, and Cheese

Name: Tostadas with Kale, Refried Beans, and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 907 grams pinto beans with liquid; 425 grams whole tomatoes, drained and chopped; 3 Tbsps canola oil, plus more for frying; 12 corn tostadas; 2 mediums garlic cloves, minced (about 2 teaspoons; 1 teaspoon ground cumin; 2 Tbsps jalapeño, stemmed, seeded, and chopped (about; 2 bunches kale (approximately 1 1/2 pounds), stems removed, leaves roughly chopped; 2 limes, quartered; 227 grams Mexican melting cheese (Oaxacan, quesillo, or Monterrey Jack), pulled into small strands or shredded; 4 servings Salt; 237 milliliters medium white onion, chopped (about

You can never have too many hor d'oeuvre recipes, so give Tostadas with Kale, Refried Beans, and Cheese a try. One portion of this dish contains approximately 29g of protein, 20g of fat, and a total of 499 calories. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have pinto beans, mexican melting cheese, limes, and a few other ingredients on hand, you can make it. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat 1 tablespoon oil in a large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and jalapeño, and cook until soft and translucent, about 5 minutes.

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Onion

Add garlic and cumin, stir well, and cook until fragrant, about 30 seconds.

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Garlic

Cumin

Add tomatoes and cook until chunks begin to break down, stirring often, about 4 minutes.

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Tomato

Add beans and liquid and bring to a boil. Reduce heat to medium-low and simmer gently for 15 minutes. Use a potato masher or the back of a wooden spoon to mash beans until chunky. Season with salt, if necessary (it will depend on how salty the canned beans are).

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Beans

Potato

Salt

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Potato Masher

Wooden Spoon

Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering.

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Cooking Oil

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Frying Pan

Add half of the kale, season with a pinch of salt, and cook until bright green and starting to wilt, about 1 minute. Stir in the remaining bunch, and cook until all of the kale bright green.

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Kale

Salt

Pour in 1 cup water. It should boil immediately. Reduce heat to low and cover. Cook until tender, about 10 minutes.

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Water

Remove the cover, and let any excess water evaporate.

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Water

Smear some of the refried beans on top of each tostada, and top with a sprinkling of cheese and kale.

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Refried Beans

Tostadas

Cheese

Kale

Serve with lime wedges.

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Lime Wedge

Equipment

Ingredients

Servings:

907grams

pinto beans with liquid 425grams

whole tomatoes, drained and chopped 3Tbsps

canola oil, plus more for frying 12

corn tostadas 2mediums

garlic cloves, minced (about 2 teaspoons 1teaspoon

ground cumin 2Tbsps

jalapeño, stemmed, seeded, and chopped (about 2bunches

kale (approximately 1 1/2 pounds), stems removed, leaves roughly chopped 2

limes, quartered 227grams

Mexican melting cheese (Oaxacan, quesillo, or Monterrey Jack), pulled into small strands or shredded 4servings

Salt 237milliliters

medium white onion, chopped (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.