Start by cooking your quinoa. Take a small pan with a lid and add your quinoa and 2 cups of water; stir. Let this come to a boil, then turn it to low heat, place the lid on it and cook for 12- 15 minutes. Once done, stir, remove from heat, and let sit.

Preheat your oven to 425 degrees. Get a cookie sheet and place a Silpat on it.

Dump your quinoa either in a bowl or just on the cookie sheet (to reduce dishes), pour the salsa, taco seasoning, rinsed black beans, and corn, and stir until combined. Bake this for 30 minutes, then stir and bake for another 15 minutes.

While this is baking, make your tostadas in the microwave. Place two in the microwave and cook for 1 minute; flip and cook for another minute. *This can vary by tortilla brand; some will take an additional 30 seconds. Do this until the desired amount of tortillas is cooked.

Take your refried beans and either heat them or add salsa or whatever your heart desires.

Make your guacamole <-- This Is my favorite simple recipe. Set aside

Start layering your tostadas. Take a cooked tortilla, add a thin layer of refried beans and some guacamole, and add your quinoa mix.

Top with whatever else you would like; olives, vegan cheese, cashew cheese, salsa, cilantro, etc.