These triathalon tostadas are outstanding. A few months ago I tried this two-week wellness solution cleanse. It's not one of those cleanses where you eat nothing but soup or take pills. It's basically a really healthy vegan diet with LOTS of fresh vegetables, minimal processed foods, no alcohol or caffeine, etc. Anyway, I made a ton of recipes from The Two-Week Wellness Solution cookbook and I fell completely in love with these tostadas. I didn't take photos of most of the things I made during that time because I made so many things, but I just had to take a photo of this and share it with you guys. It's super tasty, healthy, and filling. To me it tasted like a healthy dorito. I'm not sure whether that will sound appealing to you but even if it doesn't, I'm sure you will enjoy this dish. An oven crisped corn tortilla is topped with a black bean mixture (lime, cumin, onion, garlic), quinoa, fresh vegetables (carrots, green onions) with lime juice, and topped with avocado.
If this sounds good, you might also like:
Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt
Garlicky Broccoli, Corn and Bean Burritos
Black Bean and Zucchini Chilaquiles
Frijoles, Etc. Casserole
Adapted from The Two-Week Wellness Solution
I used 3 large corn tortillas, and they were a bit awkward to eat since they were so large. But if you can't find small corn tortillas the large ones definitely work.
Un-fried Crunchy Tortillas
6 6" or 3 large (10"-12") round corn tortillas
1/2 tbsp oil
1/3 cup dry quinoa, rinsed and drained
2/3 cup water
1/4 tsp sea salt
Black Bean Layer
15 oz can black beans (1 3/4 cups cooked beans), drained and rinsed
1 1/2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp sea salt
3 large cloves garlic, minced
1 cup grated carrots
3 green onions, finely chopped
1 tbsp fresh lime juice
1 1/2 avocados, peeled and chopped
1. Preheat oven to 375F. Brush or spray the tortillas lightly on both sides with the oil. Lay them out on a cookie sheet in a single layer. Bake for 3-5 minutes, then remove from the oven. Flip each tortilla over and place back in the oven for another 3-5 minutes (or until they are crisp and lightly browned).
2. Put the quinoa and water in a small pot with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to low and simmer until all of the water is absorbed, about 15 minutes. Once done, stir in the 1/4 tsp sea salt and set aside.
3. Put all of the "black bean layer" ingredients in a blender or food processor. Blend well until very smooth. Transfer to a small pan and heat over low until warm, stirring occasionally.
4. In a small bowl, toss the carrots and green onions with lime juice. Set aside.
5. To assemble, place the tostada shells on plates and spread with some of the black bean mixture. Next, add quinoa and then the veggies. Garnish with avocado chunks.
If you're not going to eat everything right away, store the ingredients in separate containers.