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 Tropical Breakfast Smoothie Bowl La Flaquita Fit - Fifty Sweet Potato Quiche Easy Organic Banana Pudding Tahini-Lemon Dressing & Dipping Sauce Brie, Asparagus & Beet Snacks On the Go Dairy-Free Breakfast by Girls Gone Sporty® Glugg Pacific Foods - Seven Layer Bean Dip Comments View the discussion thread.