Loaded with vegetables and vibrant flavours these Mushroom Tostadas with Refried Beans will become your new Taco Tuesday obsession. So easy, so healthy, and so, so good!
We have been enjoying the most fantastic meatless tostadas recently. They’re so simple to make and super satisfying. Crispy tostadas are slathered with refried beans, homemade salsa, and smoky-spiced portobello mushrooms. From there, it’s all about the toppings which we all know is the best part. Diced red onion, sliced jalapeño, chopped cilantro, sliced avocados, and a garlicky-lime crema usually top ours. The crema is not essential but it takes about 2 minutes to make and the tangy creaminess against the smoky mushrooms is too good to pass.
When you need dinner quickly, and want to make your taco night a little more exciting, give these mushroom tostadas with refried beans a try. They’re crunchy, filling, delicious, and super fun.
What Are Tostadas?
Tostada is the Spanish word for toast or for something “toasted”. In Mexico, a tostada refers to a deep fried corn tortilla that is treated as an open-face taco. Much like a taco, you can top a tostada with just about anything; fish, meat, beans, cheese, guacamole, lettuce, salsa, etc.
I absolutely love tostadas topped with grilled, or baked, fish. But for a plant-based option, grilled portobello mushrooms make a perfect healthy dinner that is filling and no-less delicious.
Most supermarkets now sell ready-made tostadas but unless you find a really good brand, I find most have a bit of an odd flavour. Luckily, they are super easy to make at home and you can find instructions below.
Ingredients You Will Need
These mushroom tostadas with refried beans are made up of a few components but don’t let that scare you. They are all easy to make, or buy, and the tostadas come together quickly for an easy weeknight meal.
Mushrooms:
- Portobello mushrooms – These will be the best mushrooms for the tostadas. Portobello’s are large, meaty, and juicy and hold up to grilling really nicely. You can use larger cremini mushrooms but they tend to be a little softer.
- Marinade – The mushrooms will get brushed with a mix of olive oil, cumin, garlic powder, paprika, freshly cracked black pepper, and chipotle adobo (sauce only). Feel free to adapt the spices to your taste. You can also use chipotle powder if that is easier for you. The relatively small amount of chipotle adobo used in this recipe makes the mushrooms only mildly spicy. You can omit it if you don’t like spice at all.
- Salt – Salt is added to the mushrooms after they have been grilled. Adding the salt ahead of time will draw out the moisture and make the mushrooms soggy.
Refried Beans:
- Canned or homemade beans – I prefer to make my own refried beans using canned beans or homemade beans. For these mushroom tostadas I used homemade pinto beans but black beans would also be great. If you are buying canned refried beans just check the label to makes sure they don’t have a lot of preservatives.
- Onions and garlic – I use white onion but any onion will work.
- Spices – Cumin, cayenne, salt, and pepper.
Tostada shells:
- Store-bought or semi-homemade tostadas: You can use store-bought tostadas or make your own using corn tortillas (see further below for instructions).
Optional toppings:
- I recommend at least 2 to 3 toppings: My favourite toppings for these mushroom tostadas with refried beans are: salsa, sliced avocado, diced red onion, jalapeños, fresh cilantro, and lime crema (recipe included).
How To Make Tostada Shells
Making your own tostadas takes very little time and effort and will be a lot better than anything store-bought. Typically, corn tortillas are fried to make tostadas but I prefer to bake them in the oven. So much easier and less messy, especially if you’re making a large batch.
- Brush corn tortillas on both sides with a little olive oil.
- Lay the tortillas in a single layer on a parchment-lined baking sheet and sprinkle lightly with salt.
- Bake at 400ºF for 5 minutes a side, or until lightly golden and crispy.
Tip: Try and use the thinnest corn tortillas you can find since the thinner tortillas will crisp up the easiest. To store, place them in a ziplock bag and keep on the counter or pantry for up to 2 days.
How to Make Mushroom Tostadas With Refried Beans
Grilling the mushrooms gives them nice colour and intense smoky flavours. If you don’t have an outdoor grill or a grill pan, you can use your broiler until they have softened and charred a bit on both sides. Despite all the componenets, these tostadas come together really fast. However, if you’re really pressed for time, use canned refried beans and/or store-bought tostadas.
- If not using store-bought, bake the tostadas.
- Wipe the portobello’s clean with a damp paper towel. Using a spoon, remove the gills. Halve the mushrooms and place them on a baking sheet.
- In a small bowl, combine olive oil, cumin, garlic powder, paprika, freshly cracked black pepper, and chipotle adobo (sauce only). Brush the mushrooms with the spice mixture and let sit for 10 to 15 minutes.
- While the mushrooms marinate, make the refried beans (if making). Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for a couple of minutes, or until softened and fragrant. Add the beans, cumin, salt, pepper, cayenne pepper, and 1/2 cup water. Simmer on low for 3 to 5 minutes, stirring occasionally. Transfer to a food processor or blender and blend until smooth. Taste and season as needed, then transfer back to skillet and keep over lowest heat until ready to assemble the tostadas. Alternatively, use a potato masher to smash the beans in the skillet until almost smooth.
- Preheat a grill to high. Sear the mushrooms for 4 to 5 minutes or until you get some char marks. Turn over and sear another 4 to 5 minutes. Season with salt and cut into 1/4-inch strips.
- Assemble the tostadas in the following order: Spread a few tablespoons of refried beans over the tostada. Top with mushroom slices, a generous amount of salsa, and any other toppings you’re using.
More Topping Ideas
Just about any topping you can think of will go well with these mushroom tostadas with refried beans. Here are a few more of our favourites:
- Coleslaw
- Pico de Gallo salsa
- Shredded cabbage or chopped lettuce
- Pickled radishes (love!)
- Cotija cheese, or feta
- Guacamole
- Pickled jalapeños
- Pickled onions
- Grilled pineapple
If you give these Mushroom Tostadas with refried Beans a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Mushroom Tostadas with Refried Beans
Ingredients
For the Mushroom Tostadas
- 6 large portobello mushroom caps stems and gills removed
- 3 Tablespoons olive oil
- 2 teaspoons chipotle adobo sauce or 1/2 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- freshly cracked black pepper to taste
- 1/2 teaspoon salt
- 10 store-bought tostadas or see notes to make your own
For the Refried Beans
- 1 Tablespoon olive oil
- 1/2 white onion or any onion
- 1 garlic clove minced
- 2 cups homemade or canned whole pinto beans (*see notes if using canned refried beans)
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- freshly cracked pepper to taste
- 1/2 teaspoon cayenne
Optional Toppings
- diced red onions
- sliced avocados
- homemade salsa or store-bought
- sliced jalapenos
- chopped cilantro leaves
Optional Lime Crema
- 1/2 cup mayo I use vegenaise
- 1 lime, zested and juiced
- 1 small garlic clove grated or finely minced
- pinch of salt and freshly cracked pepper
Instructions
- If not using store-bought tostadas, bake the corn tortillas (see notes for instructions).
- Wipe the portobello's clean with a damp paper towel. Using a spoon, remove the gills. Halve the mushrooms and place them on a baking sheet.
- In a small bowl, combine olive oil, chipotle adobo, garlic powder, cumin, paprika, and freshly cracked black pepper. Brush the mushrooms with the oil/spice mixture and let sit for 15 minutes.
- While the mushrooms marinate, make the refried beans (if making). Heat the olive oil in a large skillet over medium heat. Add the onion and cook for a couple of minutes, or until slightly softened and fragrant. Stir in the garlic and cook for another 30 seconds. Add the beans, cumin, salt, pepper, cayenne pepper, and 1/2 cup water. Simmer on low for 3 to 5 minutes, stirring occasionally. Transfer to a food processor or blender and blend until almost smooth. Taste and season as needed, then transfer back to skillet and keep over lowest heat until ready to assemble the tostadas. Alternatively, use a potato masher to smash the beans in the skillet until almost smooth.
- Preheat the grill to high. Sear the mushrooms for 4 to 5 minutes or until you get some char marks. Turn over and sear another 4 to 5 minutes. Season with 1/ teaspoon salt and cut into 1/4-inch strips.
- If making the lime crema, combine all ingredients in a small bowl.
- Assemble the tostadas in the following order: Spread a few tablespoons of refried beans over the tostada. Top with mushroom slices, a generous amount of salsa, and any other toppings you're using.
Notes
- Brush 10 corn tortillas on both sides with a little olive oil.
- Lay the tortillas in a single layer on a parchment-lined baking sheet and sprinkle lightly with salt.
- Bake at 400ºF for 5 minutes a side, or until lightly golden and crispy. Let cool slightly before using.
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