Black Bean and Quinoa Tostadas

Happy Meatless Monday! This will soon become a favorite!


•    12- 6 inch corn tortillas

•    Olive oil spray

•    3 red peppers, seeded and sliced thin

•    2 onions, sliced thin

•    2 T olive oil

•    6 cloves garlic, minced

•    3 T lime juice

•    4 cups black beans (2 cans)

•    1 T chopped jarred jalapenos plus  1/4 cup brine

•    1 bag broccoli slaw

•    2 cups cooked quinoa

•    2 ounces queso fresco or vegan cheese

•     1/2 cup non-fat Greek yogurt (I now use tofu mayo or non dairy yogurt)

•    2 T fresh cilantro, minced

•    3 cloves garlic, minced


1.    Preheat the oven to 450 degrees.

2.    Spread tortillas on 2 baking sheets and coat with oil spray on each side.

3.    Bake 8 to 10 minutes, until crisp.

4.    Rotate baking sheets after 4 minutes.

5.    Put 1 T olive oil in a large skillet over medium low heat and add onions and peppers.

6.    Cook covered for 10 minutes.

7.    Uncover and increase heat to medium high.

8.    Cook for 6 more minutes.

9.    Add garlic and cook for an additional 30 seconds.

10.    Remove from heat and stir in 1 T lime juice.

11.    Salt and pepper to taste.

12.    Heat remaining 1 T of olive oil in skillet.

13.    Add beans, jalapenos and 1 T of the brine.

14.    Cook for 5 minutes, mashing beans with the back of your fork or a potato masher.

15.    Toss coleslaw mix with remaining of jalapeno brine.

16.    Season with salt and pepper.

17.    In a small bowl combine yogurt (or vegan alternative), cilantro and garlic.

18.    Spread beans on tortillas, and top with quinoa, vegetables and slaw.

19.    Top with yogurt/mayo mixture and sprinkle with cheese.

Recipe courtesy of Cooking Quinoa



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