Tostadas with Dark Leafy Greens
Tostadas with Dark Leafy Greens
Servings: 8
Prep time: -17

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 salad greens become an unexpectedly delicious meal. The greens we’ve given here, quelites are quite traditional to Mexican cooking, but you can use any that take your fancy. See the list in Ann’s Tips

Preparation


Ingredients:

  • 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

Nutritional Information

Calories

174 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

23 g

Sugar

2 g

Fiber

9 g

Protein

9 g

Sodium

462 mg

*per serving

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Ann's Tips and Tricks

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.

 

 


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