Quinoa Tostadas with Avocado Cream Sauce
Ingredients
The Tostadas
-
1
cup
cooked quinoa
-
⅓
cup
dry quinoa
-
1
cup
cooked black beans
-
½
medium
red onion
-
¼
cup
red wine vinegar
-
6
pieces
corn tortillas
-
olive oil
spray
olive oil spray
-
2 ½
cups
chopped romaine
-
1
cup
chopped cabbage
-
1
medium
red pepper
-
3
pieces
plum tomatoes
The Avocado Cream
-
½
cup
cashew cream
-
½
cup
cilantro
-
2
tablespoons
lime juice
-
4
cloves
garlic
-
1
medium
avocado
-
½
teaspoon
salt
-
⅛
teaspoon
ground chipotle chili pepper
Instructions
- Preheat the oven to 450 degrees.
- Combine sliced red onion and red wine vinegar; set aside.
- Spread tortillas on a baking sheet and spray with olive oil on both sides; bake for 8 to 10 minutes until crisp.
- In a bowl, combine quinoa and black beans; toss with ¼ cup of avocado sauce.
- In another bowl, mix romaine, cabbage, and red pepper; toss with red onions and vinegar.
- Place the quinoa mixture on warm tortillas, top with the lettuce mixture and tomato slices, and drizzle with more avocado sauce.
- To make the avocado cream, blend all ingredients until smooth.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
34g
Total protein
7g
Sodium
233mg
Cholesterol
9mg
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