Black beans and chard fried with tortillas

First, we will cook vegetables, lime and greens:

- cut garlic into large slices;
- finely chop the piquillo pepper and oregano;
- cut coriander and chard coarsely;
- drain the liquid from the beans, rinse them under running water;
- finely chop the onion;
- cut the lime into 6 pieces.

Sprinkle the tortillas with olive oil and spread on a baking sheet, also lightly greased with olive oil. Bake at 180 degrees for 3 minutes on each side. Sprinkle the finished tortillas with salt.

In a pre-heated frying pan, fry the onion and garlic with the addition of olive oil. When the vegetables become soft, add the chard, salt and pepper to taste. The average extinguishing time is about 5 minutes.

Add beans, paprika and oregano to the pan. Continue to simmer for 2 minutes. When the beans are warmed up, we will cover a small part with a fork. Mix all the ingredients together, adding cilantro, piquillo pepper and cheese.

To serve the dish on the table, lay out the tortillas on a platter, spread the beans with vegetables on top and decorate with lime slices. Don't forget to spice up the dish with Mexican cream sauce.

It turned out delicious and beautiful! Bon appetit!