Grilled Vegetable Tostada with Queso Bravo Cheese Dip

Ingredients

• 1 cup | Butternut squash, grilled, 1/2-inch dice
• 1 cup | Yellow squash, grilled, 1/2-inch dice
• 1 cup | Zucchini, grilled, 1/2-inch dice
• 1 cup | Red bell pepper, grilled, 1/2-inch dice
• ¹/₂ cup | Red onion, grilled, 1/2-inch dice
• ¹/₂ cup | Frozen corn, thawed
• ³/₄ cup | Quinoa, cooked according to manufacturers directions

• 1 ³/₄ cups | Black beans, rinsed, drained
• ³/₄ teaspoon | Cumin
• ³/₄ teaspoon | Smoked paprika
• 1 ¹/₂ teaspoons | Jalapeño, minced
• 10 each | Tostada shells
• 10 ounces | Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers, White
• Optional Garnish | Pico de gallo, sour cream, sliced jalapeño, cilantro, guacamole or avocado slices