Smoky Black Bean Tostadas with Garlicky Greens

• 2 Tbs. vegetable oil, divided
• 4 10-inch whole-wheat tortillas
• 1 small onion, diced (1 cup)
• 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 2 tsp. smoked paprika
• 1/2 tsp. dried oregano
• 4 cloves garlic, minced (4 tsp.)
• 1 1/2 lb. Swiss chard, ribs removed, chopped
• 1 cup prepared chipotle salsa, optional
• 4 Tbs. crumbled queso fresco, optional
• 4 Tbs. chopped cilantro, optional
• 4 Tbs. low-fat sour cream, optional

1. Preheat oven to 425F.
2. Spray both sides of tortillas with cooking spray.
3. Arrange on baking sheet, and toast 8 to 10 minutes, or until crisp.
4. Heat 1 Tbs.
5. oil in saucepan over medium heat.
6. Add onion, and cook 5 minutes, or until soft.
7. Add beans, paprika, and oregano.
8. Reduce heat to medium-low, and cook 10 minutes.
9. Heat remaining 1 Tbs.
10. oil in skillet over medium-low heat.
11. Add garlic, and cook 2 minutes, or until beginning to brown.
12. Stir in chard, and season with salt and pepper, if desired.
13. Cover, and cook 4 to 5 minutes, or until chard is wilted.
14. Spoon 1/4 cup bean mixture in center of each tortilla.
15. Top with 1 cup greens and 1/4 cup salsa, if using.
16. Sprinkle with queso fresco, cilantro, and dollop of sour cream, if using.

vegetable oil, tortillas, onion, black beans, paprika, oregano, garlic, swiss chard, salsa, queso fresco, cilantro, lowfat sour cream

Taken from www.vegetariantimes.com/recipe/smoky-black-bean-tostadas-with-garlicky-greens/ (may not work)