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

Dairy-Free, Gluten-Free, Soy-Free, Vegan, Lean & Clean, Mediterranean, Family-Friendly

2 Servings, 600 Calories/Serving

30–45 Minutes

For these plant-based tostadas, we cook quinoa and black beans in our smoky simmer sauce, then pile them on crisp tortillas with creamy guac and a crunchy slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Sun Basket Southwestern simmer sauce blend (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ½ cup rainbow quinoa
  • ½ cup 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
  • 3 ounces organic shredded green or other cabbage
  • 3 ounces organic shredded carrots
  • ½ cup Wholly guacamole

Nutrition per serving

Calories: 600, Protein: 16g (32% DV), Fiber: 15g (60% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 1g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 220mg (9% DV), Carbohydrates: 87g (29% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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.

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. 

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. Meanwhile, prepare the tortillas. 

2

Crisp the tortillas

On a sheet pan, brush the tortillas all over with 1 tablespoon [2 TBL] 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. Meanwhile, prepare the cabbage slaw.

3

Make the cabbage slaw

  • Cut the tomatoes in half. 
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 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 and cook, stirring occasionally, until heated through, 3 to 4 minutes. 

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.