Black Bean and Quinoa Tostadas
Ingredients
-
12
corn tortillas (6 inch)
corn tortillas
-
2 tablespoons
high heat oil
avocado oil
-
2
red peppers
red peppers
-
2
onions
onions
-
6
cloves
garlic
-
3 tablespoons
lime juice
lime juice
-
3 cups
cooked black beans
cooked black beans
-
1 tablespoon
jarred jalapeños
chopped jarred jalapeños
-
¼ cup
brine
jalapeño brine
-
2 tablespoons
olive oil
olive oil
-
1 bag
broccoli slaw
-
2 cups
cooked quinoa
cooked quinoa
-
2 ounces
queso fresco
queso fresco
-
½ cup
plain Greek yogurt
plain Greek yogurt
-
2 tablespoons
fresh cilantro
fresh cilantro
-
3
cloves
garlic
Instructions
- Preheat the oven to 450 degrees.
- Spread tortillas on baking sheets and coat with oil spray on each side, then bake until crisp.
- In a skillet, heat avocado oil and cook onions and peppers for 10 minutes, then reduce heat and cook for another 10 minutes.
- Add garlic and cook for an additional 30 seconds, then remove from heat and stir in lime juice.
- In the same skillet, heat remaining avocado oil and add beans, jalapeños, and jalapeño brine, cooking for 5 minutes while mashing the beans.
- In a bowl, toss coleslaw mix with jalapeño brine and olive oil, seasoning with salt and pepper.
- In a small bowl, combine yogurt, cilantro, and garlic.
- Spread beans on tortillas, then top with quinoa, vegetables, slaw, yogurt mixture, and sprinkle with queso fresco.
Nutrition Facts (estimated)
Servings
6
Calories
426
Total fat
14g
Total carbohydrates
60g
Total protein
15g
Sodium
140mg
Cholesterol
6mg
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