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Crispy Black Bean & Quinoa Tostadas are a delightful fusion of flavor and nutrition, making them an ideal choice for anyone seeking a healthy meal that’s bursting with taste. These tostadas not only satisfy the craving for something crispy and delicious but also pack a punch in terms of nutritional value. With the increasing popularity of plant-based diets, this recipe stands out as a perfect option for lunch, dinner, or even as a party appetizer.

Crispy Black Bean & Quinoa Tostadas

Discover the deliciousness of Crispy Black Bean & Quinoa Tostadas, a perfect blend of flavor and nutrition. Packed with protein-rich quinoa and fiber-filled black beans, these tostadas are ideal for lunch, dinner, or as a party appetizer. Enhance your meal with fresh toppings like avocado, cherry tomatoes, and cilantro for a burst of color and taste. Simple to prepare, this versatile dish supports plant-based diets and is gluten-free. Enjoy a wholesome and satisfying meal from the comfort of your kitchen.
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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 ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

8 small corn tortillas

1/4 cup olive oil

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Black Bean Mixture: In a bowl, mash the black beans slightly using a fork or potato masher, leaving some whole for texture. Add the cooked quinoa, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

      Crisp the Tortillas: In a skillet, heat olive oil over medium heat. Add tortillas one at a time, cooking for about 1-2 minutes on each side until they are crispy and lightly golden. Transfer to a paper towel-lined plate to absorb excess oil.

        Assemble the Tostadas: Spread a generous amount of the black bean and quinoa mixture on each crispy tortilla. Top with sliced avocado, halved cherry tomatoes, and chopped red onion.

          Garnish and Serve: Sprinkle with fresh cilantro and serve with lime wedges on the side for squeezing over the tostadas. Enjoy your fresh and flavorful crispy tostadas immediately!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings