Southwestern quinoa–black bean tostadas with cabbage slaw and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Southwestern quinoa–black bean tostadas with cabbage slaw and guacamole

Southwestern quinoa–black bean tostadas with cabbage slaw and guacamole

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, No Added Sugar

2 Servings, 800 Calories/Serving

30–45 Minutes

A perfectly crisped tortilla piled high with earthy black beans, creamy guac, crunchy slaw, and more plant-based toppings? A thousand times yes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket Southwestern simmer sauce blend (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ½ cup rainbow quinoa
  • 1 13.4 ounce carton cooked black beans
  • 8 Mi Rancho 100% corn tortillas
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 ounces organic shredded green or other cabbage
  • ¼ pound organic shredded carrots
  • ½ cup guacamole
Chef's Tip

If you have time, you can crisp the tortillas on the stovetop instead of in the oven. In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. 

Ingredient IQ

Unlike parsley, thyme, and oregano, fresh cilantro has tender stems that can be used along with the leaves in any dish.

Nutrition per serving

Calories 800, Total Fat 30g (38% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 510mg (22% DV), Total Carb. 113g (41% DV), Fiber 23g (82% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 22g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa–black bean mixture

Heat the oven to 400°F.

  • Set aside half the Southwestern simmer sauce blend for the tostada sauce. 
  • Rinse the quinoa. 
  • Rinse the black beans. Measure ½ cup [1 cup]; save the rest for another use.

In a small sauce pot, stir together half the simmer sauce blend and ¾ cup [1½ cups] lightly salted water, then add the quinoa. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, stir in the beans, cover, and keep warm. 

While the quinoa–black bean mixture is cooking, prepare the tortillas. 

2

Crisp the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate. 

While the tortillas are crisping, prepare the cabbage slaw.

3

Make the cabbage slaw

  • Cut the tomatoes in half. 
  • Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
  • Coarsely chop the cilantro. 

In a medium bowl, toss together the cabbage, carrots, tomatoes, cilantro, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

4

Warm the tostada sauce

In a small sauce pot over medium heat, combine the remaining simmer sauce blend and ¼ cup [½ cup] water. Cook, stirring occasionally, until heated through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the tortillas to individual plates. Top with the quinoa–black bean mixture and tostada sauce, spoon on the slaw, and garnish with the guacamole. Serve with the lime wedges. 

Kids Can!
  • Rinse the quinoa and black beans.
  • Prepare the tortillas for crisping.
  • Juice the lime. 
  • Assemble the slaw.
  • Garnish with the guacamole.