Combine grilled vegetables and corn; cook until heated through.
Combine quinoa, black beans, jalapeño, cumin, paprika; cook until heated through.
Heat Queso Bravo Cheese Dip to 165°F for 15 seconds.
Top each tostada shell with 1/4 cup quinoa mixture and 1/2 cup grilled vegetable mixture. Drizzle with 1 ounce cheese sauce. Garnish as desired.