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
- Make the refried beans: Mash the beans in a bowl until they are smashed smooth but still a little chunky. Add a little of the stock and water as needed until you get the right consistency.
- In a nonstick skillet heat 1 tbsp of the oil over a medium high flame. Add the minced onion. Cook stirring until transparent. Add the mashed beans. Cook stirring until heated through. Add more liquid if needed for consistency. Set aside.
- In a separate bowl beat together the yogurt, ½ the lime juice, all the zest plus a generous pinch of salt until well blended. Set aside.
- In a salad bowl mix the remaining lime juice and olive oil together with a generous pinch of salt and the chives. Pile the greens on top and toss together until coated.
- Assemble the tostadas: spread each one with the refried bean mixture. Top with a dollop of the yogurt, and then top with the dressed greens. Serve.
- 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
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.