Tostadas With Kale, Refried Beans, And Cheese Recipe

1. 1

   Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and jalapeno, and cook until soft and translucent, about 5 minutes. Add garlic and cumin, stir well, and cook until fragrant, about 30 seconds. Add tomatoes and cook until chunks begin to break down, stirring often, about 4 minutes. 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).

2. 2

   Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering. 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. Pour in 1 cup water. It should boil immediately. Reduce heat to low and cover. Cook until tender, about 10 minutes. Remove the cover, and let any excess water evaporate.

3. 3

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

* Per serving · 4 servings · Values may vary.