Mushroom and Black Bean Tostadas
Mexican-inspired
Crisp tortillas with cumin mushrooms, black beans and cabbage.
- Servings (recipe yield)
- 4 servings
- Prep time
- 12 min
- Cook time
- 18 min
- Rest / chill / soak
- 0 min
- Total time
- 30 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 8 corn tortillas
- 2 tbsp neutral oil
- 8 oz, sliced cremini mushrooms
- one 15 oz can, drained canned black beans
- ½ tsp ground cumin
- 1 cup, shredded green cabbage
- 1 lime
- to taste salt
Instructions
- Heat the oven to 425°F (220°C). Brush the tortillas lightly with oil and bake 8 to 11 minutes, flipping once, until crisp.
- Brown the mushrooms in the remaining oil. Stir in beans, cumin, salt and 2 tablespoons water, then mash about half the beans.
- Spoon the beans and mushrooms over the tortillas. Add cabbage and squeeze lime over the top.
Source: Pantry Formula original recipe · Public-domain source license