Tostadas with Dark Leafy Greens

Tostadas with Dark Leafy Greens

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Clock Icon for Prep Time -17 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
This is a great way to eat your greens. Used as a topping to refried beans and crema style yogurt that’s been layered onto a base of our crunchy baked tostadas, these dark leafy...


  • 1 recipe basic baked tostadas
  • 2 cans black beans drained and rinsed
  • 1/2 cup vegetable stock or water
  • 3 tbsp olive oil divided
  • 1 yellow onion minced
  • 1/2 cup plain 2% Greek yogurt
  • 2 limes, one zested, both juiced
  • 4 cups mixed greens, with any large leaves torn into bite size pieces (baby spinach, callaloo, amaranth, verdolaga – see Ann’s tips)
  • 1 tbsp snipped chives
  • Salt and pepper

Nutrition Facts


202 cals


7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


26 g


2 g


9 g


10 g


504 mg


    Chef Tips

    You can use any greens you like instead – arugula, watercress, dandelion, chard or kale

    For extra protein, crumble a little feta or low fat queso fresco into the yogurt.


    Registered Dietitian Approved

    All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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