Grilled Vegetable Tostada with Queso Bravo Cheese Dip

Yield: | Serving Size:

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, White
  • Optional Garnish | Pico de gallo, sour cream, sliced jalapeño, cilantro, guacamole or avocado slices

Preparation

STEP 1

Mixed grilled vegetables and corn, heat.

STEP 2

Mix quinoa, black beans, cumin, smoked paprika and jalapeño, heat.

STEP 3

Heat Queso Bravo Cheese Dip to 165°F for 15 seconds.

STEP 4

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.


Nutritional Information

  • Serving Size
  • Calories213 calories
  • Fat 9 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 14 milligrams
  • Sodium 480 milligrams
  • Carbohydrates 27 grams
  • Dietary Fiber 5 grams
  • Sugars 2 grams
  • Protein 8 grams
  • Vitamin A 3035 IU
  • Vitamin C 28 milligrams
  • Calcium 212 milligrams
  • Iron 2 milligrams

Ratings & Reviews

My List: New Feature

Description of benefit copy goes here.

Find Products
!

You can compare up to 4 products at any time

To compare a new product, you must remove one of your current selections.

!

You need to have at least 2 products to compare.

Add 1 or more products to compare