I've become a hot sauce fanatic. To be specific, Cholula. My husband has been putting Cholula on the most random things - at least they were at the time - for years. But it wasn't until recently that I decided to check out what the fuss was about. My internal spice-o-meter has somehow gotten stronger and I crave spicy food more than ever. I blame it on the babies; they really change food preferences.
Now, I'm looking for any excuse for hot sauce. It has to be right. Black beans + hot sauce = yes please.
I picked up the swiss chard at a local farmers' market (and I also used it in my heirloom tomato pasta with fennel & ricotta salata) and I always have a pack of brown rice tortillas in my fridge (they are perfect for quesadillas because they get extra crispy).
Swiss Chard and Black Bean Tostadas
I used two Food for Life brown rice tortillas which yielded 8 wedges. I used almost all of a small can of black beans, so I'd say you could do 3 tortillas per 1 can of black beans.
I whipped up a batch of Gwyneth's go-to black beans, crisped some tortillas in the oven, shredded some swiss chard and topped with Cholula and a little extra cilantro. Easy as that.
Tortillas - cut into wedges, crisp in 350 oven for 5-10 minutes. Check and flip.
Swiss chard- this could be any lettuce-like vegetable and you can feel free to add tomatoes or cheese or whatever you would normally like in a taco situation.