Grilled Vegetable Tostada with Queso Bravo Cheese Dip

Ingredients

• 10.5 ounces (1 cup) | Butternut squash, grilled, 1/2-inch dice
• 4 ounces (1 cup) | Yellow squash, grilled, 1/2-inch dice
• 4 ounces (1 cup) | Zucchini, grilled, 1/2-inch dice
• 4 ounces (1 cup) | Red bell pepper, grilled, 1/2-inch dice
• 3 ounces (¹/₂ cup) | Red onion, grilled, 1/2-inch dice
• 2.5 ounces (¹/₂ cup) | Frozen corn, thawed
• ³/₄ cup | Quinoa, cooked according to manufacturer's instruction

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