White Bean Tostadas with Pistachio Sage Yogurt
2 fresh limes, halved
3 scallions, sliced into ¼ inch pieces
3 tbsp. olive oil
¼ tsp. sea salt
1/6 tsp. freshly ground white pepper
4 corn tortillas
1 can (15 ounces) white beans, drained and rinsed
1 cup quinoa, cooked
1 pint grape tomatoes, halved
1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
1 avocado, peeled, pitted and sliced
2 cups mixed salad greens
¼ cup pistachios
2 tbsp. freshly squeezed orange juice
2 tbsp. fresh parsley, finely chopped
3 tsp. hummus
2 tsp. salsa
1 tbsp. fresh orange zest
Greek plain yogurt, for serving
Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.
Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster®
Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.
Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.