Crispy Black Bean & Quinoa Tostadas

When preparing your crispy black bean and quinoa tostadas, personalizing the seasoning can elevate the dish to new heights. Start by tasting your black bean mixture before assembling the tostadas. If you find it needs more flavor, consider adding a pinch of salt, a dash of cayenne pepper for heat, or a squeeze of lime juice for acidity.

Discover the vibrant and nutritious world of crispy black bean and quinoa tostadas! This delightful recipe showcases a wholesome twist on a classic Mexican dish, making it perfect for any meal or snack. With protein-packed black beans and fluffy quinoa, these tostadas are not only delicious but also support a healthy lifestyle. Top them with fresh ingredients like avocado, cherry tomatoes, and cilantro for added flavor. Perfect for gatherings or a light lunch, these tostadas are a must-try!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

Juice of 1 lime

8 small corn tostada shells

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1/2 cup crumbled feta cheese (optional)

Hot sauce, for serving (optional)

Instructions

Cook the Quinoa:

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.

Prepare the Black Beans:

In a separate bowl, mash half of the black beans with a fork or potato masher. This will give you a creamy texture. Mix in the remaining beans, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Stir to combine and set aside.

Assemble the Tostadas:

Lightly toast the corn tostada shells in the oven or on a dry skillet until crisp (about 5-7 minutes at 350°F).

Layer the Ingredients:

Once the tostadas are crisp, spread a generous layer of the black bean mixture on each. Top with a scoop of cooked quinoa, followed by slices of avocado, cherry tomatoes, red onion, and cilantro.

Finish and Serve:

If desired, sprinkle crumbled feta cheese over the top and drizzle with hot sauce for a kick. Serve immediately while the tostadas are warm and crispy.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4