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My daughter Mackenzie Maltby Tamayo is one fantastic cook. AND she loves everything green. I must admit I love everything butter.
She has been trying to get me to eat Kale for the longest time. I wasn’t so sure. Seemed like I was eating stiff grass!
Enter Black Bean Jalapeno and Lime Marinated Kale Tostada which was originally posted on www.notwithoutsalt.com (Great site by the way)
DELICIOUS! I mean it was outrageously good. The avocado, lime, Cotija cheese and the meatiness of the black beans were amazing. I had three.
It will make even you a believer!
We really splurged and Mackenzie fried the tortillas in a bit of olive oil. Totally worth it.
4 flour tortillas
2 teaspoons olive oil
Or brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.
Kale Marinade
¼ cup fresh lime juice
2 T olive oil
½ jalapeno, seeded and finely chopped
¼ cup cilantro
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, washed, thick ribs removed and roughly chopped
Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes. This is key for great a great kale salad. The resting time softens the kale and allows the flavors to come forth.
Black Beans with Garlic
2 teaspoons olive oil
2 garlic cloves
1 T onions finely chopped
salt
pepper
1 can black beans, rinsed and drained
In a small sauce pan saute garlic and onions in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through.Add salt and pepper to taste.
Assemble
1 avocado, roughly cut
1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute Feta or Chevre)
Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija. You can really be creative here and add red or yellow peppers with corn. Beautiful and delicious!
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