Marinated Citrusy Kale and Black Bean Tostadas

Oh, you MUST make this dish. I'm serious. Scroll straight down to the recipe, hurry out to the market to gather your ingredients, and put it on your table tonight. You and your family will be so happy that you did. It is so good. So, so good... Despite the lack of ingredients, this is one of those dinners that clings to your taste buds making them sing and dance, awakening them with it's full flavors. After every bite, you will continue to be surprised by the citrusy freshness of the kale, the incredible flavor of the beans, the way the feta cheese provides just enough tanginess, and the impeccable crunch of the tostada.

This meal is sort of like a healthy pizza. If you aren't too familiar with tostadas (David wasn't), then you should know tostada is a Spanish word meaning "toasted". In Mexico, tostada refers to an open faced, flat, rigid tortilla spread with cheese, beans, sour cream, chopped lettuce, sliced onion, and salsa. Most of the time, the tortilla is deep fried to attain that toasted crunch, but I baked them in this meal and the result was crunchy perfection.

I'm excited to hear what you think about them, so please share! I know they are being added to our regular rotation, especially since we can't seem to eat or drink enough kale these days (we are adding it by the handful to our morning smoothies- recipes and pictures I promise to share soon).

Citrusy Kale and Black Bean Tostada adapted minimally from Not Without Salt

Tostada 4 flour tortillas 2 teaspoons olive oil

Brush 4 tortillas with olive oil, sprinkle with salt then bake at 400 degrees for 5 minutes or until completely crisp. Be careful not to burn!

Kale Marinade ¼ cup fresh lime juice 2 tablespoons olive oil 1 jalapeno, seeded and finely chopped ¼ teaspoon salt ½ teaspoon ground cumin 4 cups kale, thick ribs removed and roughly chopped

Mix ingredients in a large bowl, toss to coat. Let sit for 30 minutes.

Black Beans 2 teaspoons olive oil 2 garlic cloves 1 shallot, finely chopped pinch of salt 1 can black beans, rinsed and drained (I know...I didn't have any in my freezer and I really wanted to make this dish! The can ones here work just fine, no need for the slow cooked ones unless you already have some made.)

In a small sauce pan saute garlic and shallots in olive oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through.

Assemble 1 avocado, roughly cut 1/4 cup crumbled feta cheese

Place baked tortilla on a plate, top with warm beans, marinated kale, chunks of avocado and crumbled feta cheese.