These pinto bean tostadas with kale are delicious and healthy. I never know how to use up extra kale, I will buy it for a recipe and then have a few leaves left over. Sometimes I throw it into a salad mix or a soup, but this recipe is a great way too add in kale if you want to hide it in flavor. If you are a person who has never had kale, or are not fond of the flavor, as it can be a little bitter, this recipe completely masks the taste.
For these kale and pinto bean tostadas I used a can of chipotles in adobo. You can find this product at the grocery store in the Hispanic foods section. Chipotles are smoked jalapeno peppers. They are not too spicy, if you use the right amount, and provide a smokey kick to your dish. I only used one pepper from the can for this recipe, and some of the sauce along with it, and saved the rest of the peppers in a mason jar in the fridge for later use.
The salsa that I made was a very mild salsa to compliment the dish. If you are a fan of spicy, you could add in a roasted, seeded, jalapeno. Just make sure to roast it while you are roasting the other veggies! This recipe makes about a cup and a half of salsa, so feel free to indulge in some chips and salsa with your meal, or for a healthy-ish snack later on in the week.
Are you looking for another recipe to use up those chipotle peppers? Try out this vegan chipotle chili.
Without further ado, here is the recipe!
- For the Salsa
- 1 medium yellow Onion
- 1 yellow or red Bell Pepper
- 4 medium Tomatoes
- ½ cup Cilantro
- 1 tbsp Lemon Juice
- ½ tsp Salt
- ¼ tsp Red Chili Flakes
- For the Beans
- 1 can/box Pinto Beans
- 2-3 cloves Garlic
- ½ yellow Onion
- 1 Chipotle Pepper with 1 tsp Adobo Sauce
- 1 cup Kale
- 1 tbsp Cooking Oil
- 2 tsp Cumin
- ½ tsp salt
- Toppings/ Other Ingredients
- 8 Corn Tortillas
- 1 Avocado
- ¼ Red Onion
- Extra Cilantro
- Preheat the oven to 375F.
- Cut the onion in half with skin on. Cut the bell pepper in half and remove seeds. Half tomatoes and remove seeds.
- Place vegetables face down on a baking sheet covered in foil, and coat with olive oil.
- Cook in the oven for 40 minutes.
- In the meantime, chop ½ yellow onion, and mince garlic. and saute in a medium pot with oil an cumin for 5-7 minutes.
- De-rib and chop kale.
- Remove one chipotle from the can, and mince, removing seeds.
- Rinse and drain pinto beans.
- Into the pot with the onions and garlic, add kale, beans, and chipotle with 2 tsp adobo, salt, and ½ cup water. Simmer for about 10-15 minutes until kale is tender, and liquid has been absorbed.
- Once the roasted vegetables are cool enough to handle, make the salsa.
- Peel the skins off the vegetables, chop in half, and place in a food processor.
- Add in cilantro, lemon juice, salt, and red chili flakes. Pulse until well smooth and well incorporated, but not too pureed.
- Put in the fridge to cool.
- Preheat the oven to 400F.
- On a baking sheet, cook the tortillas about 5-7 minutes until crisp.
- Cut up the avocado and red onion for garnish if using.
- Once the tortillas are crisp, place about 2-3 tbsp bean mixture on each tortilla, followed by 1-2 tbsp salsa, some avocado chunks and some onions and cilantro.
- Serve and enjoy!