White Bean Tostadas with Pistachio Sage Yogurt Courtesy of: Crunchmaster Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 2-4 Prep: 10 min. Cook: 12 min. Total Time: 25 min. Share this: facebook twitter pinterest email Print Description If you are looking for a meatless alternative with a crunch, look no further. This crispy tostada treat pairs with Greek yogurt in a way that you will enjoy it any night or any day. Ingredients 2 fresh limes, halved 3 scallions, sliced into ¼ inch pieces 3 tbsp. olive oil ¼ tsp. sea salt 1/6 tsp. freshly ground white pepper 4 corn tortillas 1 can (15 ounces) white beans, drained and rinsed 1 cup quinoa, cooked 1 pint grape tomatoes, halved 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed 1 avocado, peeled, pitted and sliced 2 cups mixed salad greens ¼ cup pistachios 2 tbsp. freshly squeezed orange juice 2 tbsp. fresh parsley, finely chopped 3 tsp. hummus 2 tsp. salsa 1 tbsp. fresh orange zest Greek plain yogurt, for serving Directions Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill. Preheat oven to 475 degrees F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster® Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through. Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt Recipes you may also like NextBack Raspberry Probiotic Smoothie Bowl Black Bean Mango Salad Sweet Potato and Kale Salad Superfood Breakfast Bowl Spelt Reuben Quesadillas Crunchy Baked Potatoes With Maldon Salt Chocolate Peanut Butter Mousse - Vegan Cottage Cheese Breakfast Parfait Lemon Berry Omega-3 Smoothie Yogurt Waldorf Salad Comments View the discussion thread.