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! Despite all the componenets, these tostadas come together really fast. However, if you're really pressed for time, use canned refried beans and store-bought tostadas. This recipe makes 10 tostadas and depending on your toppings, or extra sides, I find 2 tostadas to be pretty filling.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 10tostadas
Ingredients
For the Mushroom Tostadas
6large portobello mushroom caps stems and gills removed
10store-bought tostadasor see notes to make your own
For the Refried Beans
1 Tablespoonolive oil
1/2white onionor any onion
1garlic cloveminced
2cups homemade or canned whole pinto beans(*see notes if using canned refried beans)
1teaspooncumin
1/2teaspoonkosher salt
freshly cracked pepperto taste
1/2teaspooncayenne
Optional Toppings
diced red onions
sliced avocados
homemade salsa or store-bought
sliced jalapenos
chopped cilantro leaves
Optional Lime Crema
1/2cup mayo I use vegenaise
1lime, zested and juiced
1small 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
*If using canned refried beans: Add a tablespoon olive oil to a warm skillet, add the beans and 1 cup of water and stir until mixture has loosened. Keep over a very low simmer until ready to prepare the tostadas. How To Make Tostada ShellsMaking 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 10corn 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.
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.