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Achieving perfectly cooked quinoa is crucial in this recipe, as it provides a hearty base for your tostadas. Start by rinsing your quinoa under cold water in a fine-mesh strainer. This step removes the natural coating called saponin, which can impart a bitter taste.

Crispy Black Bean & Quinoa Tostadas

Discover the deliciousness of Crispy Black Bean & Quinoa Tostadas, a perfect blend of flavor and nutrition that fits beautifully into a plant-based lifestyle. Packed with protein-rich quinoa and fiber-filled black beans, these tostadas are crispy, crunchy, and satisfying. Top them with fresh ingredients like lettuce, tomatoes, and avocado for a vibrant meal. Ideal for lunch or dinner, this recipe is a wonderful way to enjoy wholesome ingredients while impressing your family and friends. Experiment with toppings to personalize each tostada to your liking!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

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

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

8 corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1 avocado, sliced

1/2 cup crumbled feta cheese or dairy-free alternative

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 more minutes before fluffing with a fork.

    Prepare the Black Bean Mixture: In a separate bowl, mash half of the black beans with a fork or potato masher. This will create a creamy texture. Add in the remaining black beans, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until well combined.

      Combine the Quinoa and Beans: Fold the cooked quinoa into the black bean mixture, ensuring everything is evenly mixed.

        Fry the Tortillas: In a large skillet, heat a thin layer of oil over medium heat. Fry the corn tortillas one at a time for about 1-2 minutes per side, or until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

          Assemble the Tostadas: Start by spreading a generous amount of the black bean and quinoa mixture on each crispy tortilla. Top with a handful of shredded lettuce, diced tomatoes, and avocado slices.

            Garnish and Serve: Sprinkle crumbled feta cheese (if using) and fresh cilantro over the assembled tostadas. Serve with lime wedges on the side for an extra zing. Enjoy your delicious crispy tostadas!

              Prep Time: 15 min | Total Time: 45 min | Servings: 4