Joy the Baker

Kale Coconut and White Bean Tostadas

May 20, 2012

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Let’s just be real… Mondays are hard.

Sometimes Mondays are hard because Sundays are hard.

Sometimes Sundays are hard because you pay $5.00 for a little container of organic blueberries, bake them into a beautiful Bundt cake, and flip the baked Bundt only to have half of the cake actually leave the pan.

Sometimes you flip a warm Bundt too soon because you’re hungry.

Sometimes… (ok, all times) PreNatal vitamins (for all their awesome hair growing and folic acid goodness) are not breakfast.

Sometimes you just need to regroup, put on neon pink lipstick, take another trip to Whole Foods, and hope you don’t run into anyone you know because your bangs are greasy.

Sometimes you just need an easy lunch before any further misfortunes take place.

Sometimes you just need to bust out your dearheart Mother Mary plate and settle in with some good eats.

This is that.

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I am forever in love with beans.  There’re cheap, filling, and totally healthy!  I love making my own beans, but in a pinch… a can will certainly do.  I dress them up with some good olive oil and fresh herbs.  Anything and everything can be dressed up with good olive oil and fresh herbs.

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Ooh this stack of fried tortillas.  All I really want to do is butter, salt, stack and eat them.  How amazing would that be!?

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Herby beans.  Kale and Coconut (you know I’m obsessed with this suff).  Fresh cabbage.  Sliced radishes.

The natural thing to do is stack these things.

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Lime and hot sauce belong on any taco-esque situation.

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Warm some beans.  Roast some kale and coconut.  Stack them all up on some crunchy tortillas.

It’s an easy lunch.  It’s an easy lunch that could also totally be an easy dinner.  No white beans?  Try black beans!  No kale?  Try sauteed spinach.  Add spicy salsa or pickled carrots.  Make it your own… just definitely eat it before you go flipping any Bundts.

Kale Coconut and White Bean Tostadas

serves 4

Print this Recipe!

12 tostada shells (or make tacos with corn tortillas)

1 lime cut into wedges

1 heaping cup shaved purple cabbage

1 bunch of radishes sliced

1 bunch dino kale

1/2 cup large unsweetened coconut flakes

1 tablespoons olive oil

1 tablespoon soy sauce

red chili flakes or sriracha sauce

1 14-ounce can white beans, drained and rinsed

1 tablespoon olive oil

2 tablespoons chopped chives

2 tablespoons chopped parsley

Arrange tostada shells, lime wedges, cabbage, and sliced radishes on a serving platter.

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.  Rinse and dry kale leaves.  Tear the dark kale leaves away from their stem and tear into bite-sized pieces.  Arrange on a single layer of the baking sheet.  Sprinkle with coconut.  Sprinkle with olive oil, soy sauce, and a bit of chili flakes or sriracha sauce.  Toss together with your fingers to ensure that all of the leaves are lightly coated.  Place in the oven and bake for about 15 minutes, or until wilted and crunchy.  Remove from the oven and place in a serving bowl

In a small saucepan over medium heat, stir together beans, olive oil, chives and parsley.  Stir until warm and heated through.

Serve warm kale and beans with the tostada shell and garnish.  Enjoy!  


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