Grilled Vegetable Tostada with Queso Bravo Cheese Dip

Yield: 10 servings | Serving Size: 1 serving

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

Preparation

STEP 1

Combine grilled vegetables and corn; cook until heated through.

STEP 2

Combine quinoa, black beans, jalapeño, cumin, paprika; cook until heated through.

STEP 3

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

STEP 4

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.


Nutritional Information

  • Serving Size1 serving
  • 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

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