Tostadas w/ Rainbow Chard and Orpple Salsa

I love rice and beans so be prepared to see a theme happen with these recipes. This recipe is simple and can be easily transformed into a delicious vegan dish.

Serves Six
Ingredients
Tostadas
1 1/2 cup dry brown rice
3 cups water
1 pkge of La Mission corn tortillas (my personal faves)
1 can vegetarian refried beans
Ranchero/Chihuahua/Queso para Fundir cheese

Filling
1 tsp olive oil
1/2 cup onions
3 cloves of garlic
1 pkge of rainbow chard
1 orange pepper (if its too expensive substitute with another green)
1 green pepper
salt and cayenne pepper to taste

Orpple Salsa (this makes about 4 cups and keeps in fridge for 4-5 days
1/2 large chopped red onion
1 chopped apple (seeded)
1 chopped seedless orange
3 chopped tomatoes
1/2 a bunch of chopped cilantro (I like a lot)
4-8 tbs of chopped giardiniera

Start by preparing the rice. The general rule for cooking brown rice is two parts water one part rice. Bring the water to a boil before adding the rice. Or keep it simple and throw the rice and water into a rice cooker like I do. Set oven to 375, add a wooden spoonful of refried beans to the tortillas and add a sprinkle of cheese (about 1 tbsp). Bake for ten minutes.
In a large saucepan, heat oil (medium heat) with onions and garlic. Add salt and pepper. After the onions are translucent add the chard (chopped in 2"x 2" pieces) and peppers (sliced lengthwise in 1/4 inch pieces and then cut in half). Watch and stir carefully and stop cooking once the chard has wilted.
Add all the ingredients for the Orpple Salsa in a large bowl and mix well. I threw the ingredients in my food processor (pre chopped in 1 inch pieces) and mixed them all together.