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® 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.