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 crunchy baked tostadas, these dark leafy salad greens... become an unexpectedly delicious meal.
Make the tostadas: Preheat oven to 400 degrees. Use a pastry brush to lightly coat each tortilla in olive oil (about 1 tablespoon total), then place on a baking sheet. Sprinkle with salt and pepper, if desired. Bake for 5 minutes. Remove from oven, flip tortillas over and bake for another 3 to 5 minutes, or until crispy. Set aside to cool.
Make the refried beans: Mash the beans in a bowl until they are smooth but still a little chunky. Add a little stock and water as needed until you get the right consistency.
In a nonstick skillet, heat 1 tablespoon 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 2 tablespoons olive oil together with a generous pinch of salt and 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 yogurt, and finish with the dressed greens. Serve.
You can use any flavorful greens you like, such as baby spinach, arugula, watercress, dandelion, chard, or kale
For extra protein, crumble a little feta or low-fat queso fresco into the yogurt.