White Bean Tostadas with Pistachio Sage Yogurt
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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.