“Where would we be without salt?” – James Beard

Jalapeno and lime marinated kale tostada

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I really just want you to have this. I could make you wait another day until I can successfully start AND finish this post with a tale or a thought that might actually make sense OR I could let you have it now. And I really just think you need this as soon as possible.

You should know that I gave it a valiant effort. After tonight’s attempts I now have a Google Doc entitled, “Failed Blog Entries”. Because you never know – one days failure might be another’s success.

This is just the sort of meal that belongs in January – heavy on vegetables, balancing December’s cookies and February’s chocolate, with vibrant flavors and comforting heat.  You know what I realized today? January is nearly half-way through, so what I’m saying is we really don’t have another day to spare. Who knows, the way the first half of this month has gone, you may be waiting a very long time.

So without further ado or with any ado for that matter have some kale.

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Jalapeno and Lime Marinated Kale Tostada

Serves 2 very hungry people or 4 less hungry

With the aid of our juicer and this recipe we’ve been going through kale faster than we can remove those hearty stems. After a lazy soak in lime juice and spice the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year.

If you don’t care about skimping on some calories and mess you can fry the tortillas in a shallow pan and a bit of oil around 360*F until golden brown.


4 flour tortillas

2 teaspoons olive oil

Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.

Kale Marinade

¼ cup fresh lime juice

2 T olive oil

½ jalapeno, seeded and finely chopped

¼ cup cilantro

¼ teaspoon salt

½ teaspoon ground cumin

4 cups kale, washed, thick ribs removed and roughly chopped

Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.

Black Beans

2 teaspoons olive oil

2 garlic cloves

1 T shallot, finely chopped

pinch salt

1 can black beans, rinsed and drained

In a small sauce pan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.

Assemble

1 avocado, roughly cut

1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute Feta or Chevre)

Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.

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58 Comments

  1. Posted January 12, 2012 at 11:10 PM | Permalink

    Yes, thank you. I almost hate to admit this but I am very so-so on kale. If it’s stewed to death in something, I tolerate it. I want to like it. I know it’s good for me. This looks stunningly amazing and I think I will have to give it a try.

  2. Posted January 12, 2012 at 11:19 PM | Permalink

    Never in a million years would I have thought to put kale on a tostada, and we eat a LOT of tostadas in this house. That mountain of kale looks so enticing; I can’t wait to try this!

  3. Kelley Green
    Posted January 13, 2012 at 1:55 AM | Permalink

    Love it! This is a beautiful recipe (anything with jalapenos, honestly) and I *am* under mountains of kale this time of year. I think I’m going to try it with homemade gorditas as I’ve got some masa from my last trip back to Texas. Thanks Ashley :) k

  4. Posted January 13, 2012 at 4:36 AM | Permalink

    What a lovely recipe! These photos are gorgeous too!

  5. Posted January 13, 2012 at 5:14 AM | Permalink

    What a great idea! I need to try this.

    Happy Friday
    : ))

    Jen

  6. Posted January 13, 2012 at 5:32 AM | Permalink

    Look at all that glorious green! This has got everything my husband and I love: Corn tortillas, avocado, kale, creamy black beans, salty cheese. Definitely just got added to my To Do list for Sunday brunch.

  7. Posted January 13, 2012 at 5:49 AM | Permalink

    yum! this is totally how we eat :) I usually make breakfast with corn tortillas, black beans, scrambled eggs, greens and a big hunk of avo. Hot sauce, cheese and chilies. I will try marinating the kale!

  8. Posted January 13, 2012 at 6:27 AM | Permalink

    Yeah, I just freaked out a little.

  9. Posted January 13, 2012 at 7:21 AM | Permalink

    This looks absolutely stellar, 100% my kind of dish. Putting on the to-make list immediately. Happy January and happy Friday!

  10. Posted January 13, 2012 at 7:30 AM | Permalink

    This looks awesome, can’t wait to try!!! Great blog. xo
    Jess

  11. Posted January 13, 2012 at 8:09 AM | Permalink

    Not without salt, not without jalepeno!
    Lovely post <3

  12. Posted January 13, 2012 at 8:14 AM | Permalink

    This looks SO fabulous! I will definitely be trying it soon. I cannot get enough kale in my diet.

    If you have a chance, check out my blog – http://www.strawberriesandpepper.com

    There is plenty of kale to go around :)

  13. Posted January 13, 2012 at 8:16 AM | Permalink

    Gorgeous! If this is half as good as your swiss chard tacos, we’re in for a treat!

  14. Posted January 13, 2012 at 8:23 AM | Permalink

    Wow .. this looks awesome! I’ve been on a kale chips kick lately and never thought to use kale this way.

  15. Julianne
    Posted January 13, 2012 at 9:13 AM | Permalink

    I cannot wait to try this. I have been looking for new ways to incorporate kale into my diet. I eat the Raw Kale & Avocado salad from Whole Foods like it’s candy, but this looks 10 times better.

  16. Posted January 13, 2012 at 9:25 AM | Permalink

    I can’t get enough kale these days and will 100% be trying this recipe out very soon. I love ways to get it in as the main ingredient in my entrees. Beautiful!

  17. Posted January 13, 2012 at 9:25 AM | Permalink

    Is this Hot? spicy?

  18. Posted January 13, 2012 at 9:26 AM | Permalink

    @Saniel – Not very spicy. If you are worried about the heat you can cut out some of the jalapeno.

  19. Posted January 13, 2012 at 9:28 AM | Permalink

    @Nicole – I saw your breakfast this morning on Instagram. Don’t be surprised if you hear a knocking on your door. I’ll bring the coffee.

  20. Posted January 13, 2012 at 9:53 AM | Permalink

    I start so many blog entries that are left ‘hanging’ in my Evernote account! This looks soo delicious. I’m kind of a sucker for anything lime + jalapeno. Happy Friday lovely lady! xoxo

  21. Posted January 13, 2012 at 9:53 AM | Permalink

    I was just at Whole Foods and didn’t buy kale. Guess who’s going back later today so she can have this for lunch?

  22. Posted January 13, 2012 at 10:45 AM | Permalink

    Thank you for pushing this out so we could get our hands on it!

    Don’t be hard on yourself. Give yourself a break occasionally. You deserve it. (that’s what i beat into my head when I’m having a crappy writing day-which is like all the time)

    xoxoxo my friend!

  23. Posted January 13, 2012 at 10:53 AM | Permalink

    This looks absolutely delicious. Amazing photographs!

    Madelief x

  24. Posted January 13, 2012 at 11:18 AM | Permalink

    Yum! I posted a recipe just like this over the summer. Mine had cilantro and corn in it. Absolutely delicious.

  25. Posted January 13, 2012 at 1:53 PM | Permalink

    Oh, does that ever look splendid. Fresh, vibrant & spicy! Exactly what I need mid January, tale or no tale, delicious just the same.

  26. Posted January 13, 2012 at 5:25 PM | Permalink

    Coming up with a cohesive story for a post often keeps me from posting! Sometimes it’s just better to get it out there! If you hadn’t, then I wouldn’t have this wonderful recipe to try! This looks soo soo good and incorporates all the things I’m craving right now: citrus, spice, and green!

  27. Posted January 13, 2012 at 5:32 PM | Permalink

    I love kale, and everything else in this recipe. Thank you reminding us that different flavors can be combined into something we love, like a tostada. What a wonderful meatless entree… it would make good enchiladas too, I bet!

  28. Posted January 13, 2012 at 7:06 PM | Permalink

    Wow, I feel healthier just looking at the photos! So fresh and good for me – I will try this one.

  29. Posted January 14, 2012 at 1:07 PM | Permalink

    Wow! You are actually the girl from that cascade commercial! That is really cool! All of these recipes look wonderful! I am so excited to get to try one!

  30. Posted January 14, 2012 at 1:47 PM | Permalink

    This is just the thing I’m craving right now- so fresh and vibrant.

  31. Brenda
    Posted January 14, 2012 at 2:12 PM | Permalink

    Now that I have our little boy eating kale, I’ll have to give this a try. Thanks! Looks amazing.

  32. Posted January 14, 2012 at 6:21 PM | Permalink

    I am a kale nut and this inspired recipe just brightened up my day. Thank you!

  33. Posted January 14, 2012 at 11:47 PM | Permalink

    Your blog and photos are just gorgeous. Reading your posts inspires me constantly. Thank you.

  34. Posted January 15, 2012 at 3:38 PM | Permalink

    This is so my kind of food! It looks delicious and I just love limes with avocado!

  35. Posted January 15, 2012 at 7:00 PM | Permalink

    This was totally awesome! Can’t wait to have it again! Thanks for sharing, and for doing all the work to bring such great recipes to life and entice us to make them!

  36. Posted January 15, 2012 at 8:29 PM | Permalink

    Good gracious, that is my kind of meal. I have been eating massive kale salads lately and this looks like a great way to mix it up. I completely empathize with your difficulty finding the right words–by the time I develop a recipe, photograph it, edit the photos and type up the recipe, I’m ready to be done with it! Your insightful posts always make me strive to become a better writer.

  37. Posted January 16, 2012 at 1:56 PM | Permalink

    Oooh, that looks good!

  38. Posted January 16, 2012 at 7:06 PM | Permalink

    oh, be still my greens-loving heart! i finally, finally came around to raw kale (in seattle, of all places, last summer, with a take-out met market salad). but i’ve yet to make it at home. mouth is watering…

  39. Posted January 17, 2012 at 6:51 AM | Permalink

    i love this on so many levels – kale, tostada, avocado…oh yes!

  40. Posted January 18, 2012 at 12:35 AM | Permalink

    yum yummy yum. this looks just amazing – your recipes and photos always do. can’t wait to try this out – i’m drooling.

  41. melissa
    Posted January 19, 2012 at 10:08 AM | Permalink

    just made this & ate half of it myself!!!! very full but very satisfied !!!!! I have only had kale twice in my life ( sad, i know) & was looking for ways to try it . this is gonna be made again and again. was also thinking maybe leave out the tortilla and mix it with couscous? don’t get me wrong I eat tortilla in some form almost everyday . but the mix of everything else is so tasty and fresh gotta use other ways too.!!

  42. Posted January 21, 2012 at 9:09 PM | Permalink

    @Melissa – Yay! Thanks so much for telling me. Makes my day.

  43. Posted January 22, 2012 at 3:36 PM | Permalink

    Oh yum! This looks amazing! Must give this a try. Thanks!

  44. Posted January 22, 2012 at 8:28 PM | Permalink

    Hi! I totally saw your commercial on TV about not having spots on the dishes and I had to check out your blog! Very beautiful! I love the photos!! =)

  45. Posted January 23, 2012 at 12:38 PM | Permalink

    I love kale and i love Mexican food. This seems like a match made in heaven for me :)

  46. Posted January 23, 2012 at 3:50 PM | Permalink

    This is absolutely to-die-for!! SO up my alley with these ingredients!

  47. Posted January 23, 2012 at 7:57 PM | Permalink

    What a genius idea! It would never occur to me to mix jalapeno and kale but this recipe sounds amazing! I am bookmarking. :) xo, Claudia

  48. Posted February 2, 2012 at 10:24 AM | Permalink

    made this the other night. so flavorful! :)

    xo
    alicia

  49. Posted February 2, 2012 at 10:38 AM | Permalink

    Alicia, I’m so glad you liked it. Thanks so much for coming back here to tell me.

  50. Posted February 5, 2012 at 7:14 PM | Permalink

    You have indeed just made kale sound incredible :) Adding to the to make list when all those greens are featuring here in NZ.

  51. Jessica
    Posted March 14, 2012 at 8:20 PM | Permalink

    Delicious!! We’re not huge kale fans, but your idea of marinating it first, and cooking the beans is brilliant. This is now a favorite in our house. Thanks for sharing, and love your blog and photos!!

  52. Haley
    Posted March 17, 2012 at 6:09 PM | Permalink

    Have made this twice and love it! The first time I made it I followed the recipe exactly. The 2nd time I cut the tortillas up to make “chips” instead and I smashed the blackbeans in the pan to make them stick to the chips better. This was a totally amazing dish. Light, bright, delicious! And Healthy!!! I love it and my family thanks you!

  53. Posted March 19, 2012 at 1:01 PM | Permalink

    this meal is brilliant! definitely bookmarking this!

  54. Posted March 19, 2012 at 8:57 PM | Permalink

    Haley – I love hearing this and I love when people put their own spin on the recipes. Your version sounds incredible!

  55. Posted March 19, 2012 at 9:15 PM | Permalink

    Jessica – Yay! Kale converts!! I love it.

  56. Cathy
    Posted July 22, 2012 at 5:46 PM | Permalink

    Holy moly, this is fabulously delicious! I was hesitant since there’s no cooking for the kale, but it’s going into the regular dinner rotation now. Thank you so much for a great recipe!

  57. Kels
    Posted December 21, 2012 at 4:47 PM | Permalink

    My boyfriend is a Los Angeleno and very particular about his Mexican. I didn’t think these would go over but they were shockingly good. Awesome recipe! We opted for tortillas warmed on an open flame and built the ingredients like a taco. Thanks for a healthier take on a something that’s always been a classic in our house :)

  58. Amber
    Posted January 6, 2013 at 5:44 PM | Permalink

    I made these for dinner tonight and have already shared the recipe with several friends. I used corn tortillas (which I pan-fried in a little bit of olive oil) and crumbled some queso fresco on top instead of the cotija. These were fantastic; I can’t wait to have the leftovers for lunch tomorrow! Thanks for the recipe, Ashley!

7 Trackbacks

  1. By Unconventional Tostada | on April 3, 2012 at 11:08 AM

    [...] – as I type i’m starting to crave the tangy jalapeno and lime dressing. I made this dish before so when I had no clue what to make for dinner the thought of crunching into a mountain [...]

  2. [...] Adapted from Mark Bittman’s beans ‘n greens burrito in The Food Matters Cookbook and Ashley’s jalapeno and lime marinated kale tostada. [...]

  3. By 10 Ways Tuesday: Avocado | La Domestique on June 19, 2012 at 3:02 AM

    [...] dressing in her book, In the Kitchen with A Good Appetite. I’m obsessed with this recipe from the Not Without Salt blog, in which Ashley Rodriguez pairs avocado with cilantro, jalapeño, [...]

  4. [...] the Kale in a jalapeno-lime marinade adapted from this site, takes the bitterness out of the kale, and has become my favorite way of eating kale and a firm [...]

  5. [...] you like this, you might enjoy these recipes: Beer-Braised Chipotle Short Ribs from TasteFood Jalapeno and Lime Marinated Kale Tostada from Not Without Salt Skirt Steak with Chimichurri Sauce from TasteFood Mediterranean Tostadas with [...]

  6. [...] I was browsing the other day because I knew I wanted to make Taco’s, but not just your everyday taco’s, that would be no fun.  I found a great post for Quinoa Tortillas http://www.thegraciouspantry.com/clean-eating-quinoa-tortillas/.  (Please go to this site for this wonderful recipe)  Homemade Tortillas is something that has been on “my list” to try for some time, and yes, I have a list.  The idea of making a Tortilla with quinoa sounded great and would have the added benefit of being Gluten Free with an extra punch of protein. I browsed several other recipes that I previously pinned, but decided to just experiment with the chicken part.  I made the chicken in my slow cooker because I figured who could not use another slow cooker recipe.  The inspiration for the kale and red cabbage slaw actually came from a vegetarian recipe that I modified to incorporate with my Chicken Taco’s, (yes, yes, this was another pin)  I probably would have just tried this, but had already had the chicken defrosted, because it looks yummy.  http://notwithoutsalt.com/2012/01/12/jalapeno-and-lime-marinated-kale-tostada/ [...]

  7. [...]  Not Without Salt Share this:TwitterFacebookPrintLike this:LikeBe the first to like [...]

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