Spinach & Black Bean Tostadas

Ingredients

• 2 tsp olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 6-8 ounces spinach or Swiss chard
• 1 1/4 cups black beans, drained and rinsed
• 1/4 cup sour cream
• 1 lime
• 4 corn tortillas
• 2 ounces feta cheese
• 2 Tbsp roasted red peppers
• 1 bunch cilantro, roughly chopped
• Salt and pepper, to taste

Heat 2 teaspoons of olive oil on medium heat until hot; add onions and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add spinach and allow to cook, turning frequently, for 1 minute. Add beans to pan of vegetables, season with salt and pepper, and cook an additional 2 minutes until thoroughly combined. 

In a small bowl, combine sour cream and the juice of 1/2 lime. Place 2 tortillas on each plate. Top with cooked vegetables and beans. Garnish with roasted red peppers, feta cheese, sour cream-lime juice mixture, and cilantro. Serve with the remaining 1/2 lime, if desired.

*If you prefer toasted tortillas, lightly drizzle both sides of tortillas with olive oil and place them on a lightly oiled pan in oven at 425 degrees. Toast approximately 5 minutes; flip and toast and additional 2 minutes, or until lightly browned. 

~Adapted from Blue Apron