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If you’re on the lookout for a healthy, satisfying meal that doesn’t skimp on flavor, Crispy Black Bean & Quinoa Tostadas might just become your new favorite. This dish is a delightful fusion of textures and tastes, celebrated for its vibrant colors and wholesome ingredients. Tostadas, a staple in Mexican cuisine, are typically made from crispy corn tortillas topped with various ingredients, and this recipe takes that beloved concept to new heights by incorporating nutrient-dense quinoa and hearty black beans.

Crispy Black Bean & Quinoa Tostadas

Discover the delicious and nutritious Crispy Black Bean & Quinoa Tostadas—a perfect blend of flavors and textures! These tostadas are easy to prepare and customizable to fit your dietary needs. With nutrient-packed quinoa, hearty black beans, and vibrant fresh vegetables on a crispy corn tortilla, this dish is as satisfying as it is healthy. Ideal for busy families or anyone seeking a quick meal, these tostadas promise a burst of flavor in every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

8 small corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup diced red onion

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Optional: Hot sauce, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Black Beans: In a skillet over medium heat, add olive oil. Once hot, add the black beans, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crisp.

      Crisp the Tortillas: Heat a separate skillet over medium heat. Toast each corn tortilla for about 1-2 minutes on each side until they are golden and crispy. You can also bake them at 400°F (200°C) for about 5-7 minutes if you prefer a healthier option.

        Assemble Tostadas: On each crispy tortilla, layer a generous spoonful of the quinoa followed by the seasoned black beans. Top with shredded lettuce, diced tomatoes, diced red onion, and avocado slices.

          Garnish and Serve: Finish with chopped cilantro and a squeeze of fresh lime juice over the top. Serve with lime wedges and hot sauce on the side, if desired.

            Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings