White Bean Tostadas with Pistachio Sage Yogurt

White bean tostadas incorporating Crunchmaster Multi-Seed crackers.
Make This

Ingredients

  • Crackers
  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • Produce
  • 2 fresh limes, halved
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 avocado, peeled, pitted and sliced
  • 2 cups mixed salad greens
  • 2 tbsp. freshly squeezed orange juice
  • 2 tbsp. fresh parsley, finely chopped
  • 1 tbsp. fresh orange zest
  • Seafood
  • 3 scallions, sliced into ¼ inch pieces
  • Oils & Vinegars
  • 3 tbsp. olive oil
  • Baking & Spices
  • ¼ tsp. sea salt
  • 1/6 tsp. freshly ground white pepper
  • Bread & Baked Goods
  • 4 corn tortillas
  • Pasta & Grains
  • 1 cup quinoa, cooked
  • Nuts & Seeds
  • ¼ cup pistachios
  • Condiments
  • 3 tsp. hummus
  • 2 tsp. Salsa
  • Dairy
  • Greek plain yogurt, for serving

Directions

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°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® Original Multi-Seed 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.