A wise man once told me to never discard your beet greens. Shout out to my brother, Andrew. Although these sandy bastards can be cumbersome to clean, the effort is well worth it as the result is nutritious, resourceful and most important— tasty. A tostada is like an open faced taco. Or a gigantic nacho.  Smoked paprika, garlic and onions infuse the beet greens with a rich and smoky flavor and black beans add the necessary protein to make this dinner satisfying. Feel free to use any leafy green you like such as chard or kale. This dinner is a great quick and budget-friendly delight. It also helps to live in a Spanish speaking neighborhood where the queso fresco flows like Cristal in a rap video.

Smoky Beet Green & Black Bean Tostadas

1 yellow onion, chopped

4 cloves garlic, chopped

4 tsp olive oil

1 bunch beet greens, chopped

salt and pepper

1 tsp smoked paprika

1 tsp dried oregano

1 15 oz can black beans, drained and rinsed

4 tortillas

1/4 cup queso fresco

2 limes

Greek yogurt

cilantro, chopped

tomato, chopped

Heat oven to 425. In a large frying pan, heat 2 teaspoons of oil over medium high heat. Add onion and garlic and sauté for 2-4 minutes. Add beet greens, salt and pepper and cook for 2 minutes or until wilted. Add smoked paprika, oregano and black beans. Cook until beans are warmed through and mash slightly with a fork. Taste and season accordingly with more salt and pepper. Drizzle 2 teaspoons of olive oil on a cookie sheet and place the tortillas on the cookie sheet, flipping the tortillas so they are coated in the oil. Bake for 5 minutes until golden. Top each tortilla with the bean and green mixture, chopped tomatoes, a dollop of Greek yogurt, chopped cilantro and queso fresco. Serve with lime wedges.