If you think tacos are messy then you’ve probably never had toastadas. They are far messier than tacos but sometimes they are better because you just need that super extra crunchy tortilla.
Tostadas are literally just flat tacos (or maybe big nachos kind of). I mean really there isn’t much variation when it comes to the base of Mexican food but it’s just all about the stuff that goes on top of or in the tortilla.
I don’t really ever make tostadas but a few weeks ago my mom had invited me to my Grama’s house and she was making them but I didn’t end up going. Then my cousin posted a picture and I was like well those look delicious. I must make them! I just amped them up a bit with the quinoa addition.
If you’ve ever been skeptical about quinoa or you think that you’re not a fan of it I highly recommend trying this recipe. The flavors and texture are so insane and there’s a 99% chance you will be converted.
This is such a great weeknight meal and it’s absolutely loaded with protein between the quinoa and beans. If you want to knock off the tortillas you could even make a big salad and use the quinoa and beans as a topping, which would be delicious.
You can also mix up the toppings and go crazy with whatever you want, lettuce, avocado, vegan or regular shredded cheese, sour cream, anything you might put on a taco you can make work with these and it would be great.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Quinoa & Bean Tostadas (Vegan + Gluten Free)
- 4-6 corn tortillas
- olive oil
- ½ cup quinoa (uncooked rinsed well)
- 1 cup water
- 2 tbsp salsa
- 1-2 tsp cumin
- 1-2 tsp chili powder
- salt & pepper
- 2 cups pinto beans
- sliced red onion
Pre-heat your oven to 400 degrees.
In a small pot place your quinoa and water and bring to a boil over medium high heat. Reduce heat to low and let cook until water is all gone.
In a bowl add in your cooked quinoa, salsa, cumin, chili powder, salt & pepper and mix together. Place quinoa mixture onto a baking sheet in a layer and pop into the oven for about 15-20 minutes or until it’s browned.
At the same time that you put your quinoa in the oven drizzle the tortillas with olive oil and place in the oven until they are completely toasted.
Once your tortillas and quinoa are done then add your beans to the tortillas, followed by the quinoa, and then top with lettuce, avocado, and onion.
Recipe NotesIf you don't want to make you're own tostadas you can buy pre-made ones at the store.
Quinoa adapted from Minimalist Baker