Mixed grilled vegetables and corn, heat.
Mix quinoa, black beans, cumin, smoked paprika and jalapeño, heat.
Heat Queso Bravo Cheese Dip to 165°F for 15 seconds.
Top each tostada with 1/4 cup of quinoa and black bean mixture and 1/2 cup of grilled vegetable mixture. Drizzle with 1 ounce of Queso Bravo and garnish as desired.