Refried Beans and Mushroom Tostada Recipe
A vegetarian Mexican recipe with tortillas - (about 6 inches in size), cheddar cheese - shredded, avocado - sliced or cut into bite sized chunks just before serving. Ready in 1h 5m, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Refried Beans and Mushroom Tostada Recipe first make the re-fried beans
- 2
Place a heavy bottom pan on the heat, warm some butter and add the onion, garlic and sauté for a minute until softened
onion - chopped(1)cloves garlic - minced(4)onion - chopped(1)cloves garlic(3) - 3
Add the cooked beans and roughly mash them with the back of the spoon
/2 rajma (large kidney beans) - cooked(1 cups) - 4
Add salt, cumin powder, red chilli flakes and mix
salt - to tastered chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)salt - to tastecumin powder (jeera)(1 teaspoon)red chilli flakes(1/2 teaspoon)salt - to taste - 5
Add a little water (or reserved liquid from cooking the beans) mix well and take off the heat
/2 rajma (large kidney beans) - cooked(1 cups)sunflower oil - for cooking(2 tablespoon) - 6
Sprinkle coriander and set aside to be used later
sprig coriander (dhania) leaves - chopped(2) - 7
Prepare the sautéed mushrooms by first warming oil in a pan
button mushrooms - cleaned and sliced(20) - 8
Add the onion and garlic and sauté for 1-2 minutes and then add the mushrooms
button mushrooms - cleaned and sliced(20)onion - chopped(1)cloves garlic - minced(4)onion - chopped(1)cloves garlic(3) - 9
Toss for 2-3 minutes until the mushrooms are lightly browned
button mushrooms - cleaned and sliced(20) - 10
Add the salt, taco seasoning and chilli flakes
salt - to tastered chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)salt - to tastered chilli flakes(1/2 teaspoon)salt - to taste - 11
Mix well and take off the heat and set aside to be used later
- 12
Next, shallow fry the tortillas in a shallow, wide pan laced with a few spoons of oil or bake them at 180 degree C for 7-8 minutes, until crisp
tortillas - (about 6 inches in size)(8) - 13
Cool them completely
- 14
Prepare the Avocados by chopping them up, sprinkling some salt and pepper and lime juice on them
avocado - sliced or cut into bite sized chunks just before serving(2)lemon - juice(2 teaspoon)salt - to tastesalt - to tastesalt - to taste - 15
Toss together and set aside
- 16
To assemble the tostadas, spread 1-2 tablespoons of the re-fried beans on the crisp Tostada
- 17
Top this with the sauteed Mushrooms and then with the salsa
tomato salsa(1 cup)button mushrooms - cleaned and sliced(20) - 18
Add a few chunks of the Avocados and top them with shredded lettuce
cheddar cheese - shredded(1/2 cup)avocado - sliced or cut into bite sized chunks just before serving(2)iceberg lettuce - shredded(5) - 19
Garnish with shredded cheese and squeeze some lime juice
cheddar cheese - shredded(1/2 cup)iceberg lettuce - shredded(5)lemon - juice(2 teaspoon) - 20
Serve immediately
- 21
Serve Refried beans and Mushroom Tostadas as an appetizer amongst the other like Homemade Loaded Chicken Nachos Recipe, followed by a main course of Spicy Mexican Layered Chilli Rice Recipe and serve Tres Leches Recipe as dessert
red chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)red chilli flakes(1/2 teaspoon)
Nutrition Facts
Per serving
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Refried Beans and Mushroom Tostada Recipe
A vegetarian Mexican recipe with tortillas - (about 6 inches in size), cheddar cheese - shredded, avocado - sliced or cut into bite sized chunks just before serving. Ready in 1h 5m, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
21 steps- 1
To begin making the Refried Beans and Mushroom Tostada Recipe first make the re-fried beans
- 2
Place a heavy bottom pan on the heat, warm some butter and add the onion, garlic and sauté for a minute until softened
onion - chopped(1)cloves garlic - minced(4)onion - chopped(1)cloves garlic(3) - 3
Add the cooked beans and roughly mash them with the back of the spoon
/2 rajma (large kidney beans) - cooked(1 cups) - 4
Add salt, cumin powder, red chilli flakes and mix
salt - to tastered chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)salt - to tastecumin powder (jeera)(1 teaspoon)red chilli flakes(1/2 teaspoon)salt - to taste - 5
Add a little water (or reserved liquid from cooking the beans) mix well and take off the heat
/2 rajma (large kidney beans) - cooked(1 cups)sunflower oil - for cooking(2 tablespoon) - 6
Sprinkle coriander and set aside to be used later
sprig coriander (dhania) leaves - chopped(2) - 7
Prepare the sautéed mushrooms by first warming oil in a pan
button mushrooms - cleaned and sliced(20) - 8
Add the onion and garlic and sauté for 1-2 minutes and then add the mushrooms
button mushrooms - cleaned and sliced(20)onion - chopped(1)cloves garlic - minced(4)onion - chopped(1)cloves garlic(3) - 9
Toss for 2-3 minutes until the mushrooms are lightly browned
button mushrooms - cleaned and sliced(20) - 10
Add the salt, taco seasoning and chilli flakes
salt - to tastered chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)salt - to tastered chilli flakes(1/2 teaspoon)salt - to taste - 11
Mix well and take off the heat and set aside to be used later
- 12
Next, shallow fry the tortillas in a shallow, wide pan laced with a few spoons of oil or bake them at 180 degree C for 7-8 minutes, until crisp
tortillas - (about 6 inches in size)(8) - 13
Cool them completely
- 14
Prepare the Avocados by chopping them up, sprinkling some salt and pepper and lime juice on them
avocado - sliced or cut into bite sized chunks just before serving(2)lemon - juice(2 teaspoon)salt - to tastesalt - to tastesalt - to taste - 15
Toss together and set aside
- 16
To assemble the tostadas, spread 1-2 tablespoons of the re-fried beans on the crisp Tostada
- 17
Top this with the sauteed Mushrooms and then with the salsa
tomato salsa(1 cup)button mushrooms - cleaned and sliced(20) - 18
Add a few chunks of the Avocados and top them with shredded lettuce
cheddar cheese - shredded(1/2 cup)avocado - sliced or cut into bite sized chunks just before serving(2)iceberg lettuce - shredded(5) - 19
Garnish with shredded cheese and squeeze some lime juice
cheddar cheese - shredded(1/2 cup)iceberg lettuce - shredded(5)lemon - juice(2 teaspoon) - 20
Serve immediately
- 21
Serve Refried beans and Mushroom Tostadas as an appetizer amongst the other like Homemade Loaded Chicken Nachos Recipe, followed by a main course of Spicy Mexican Layered Chilli Rice Recipe and serve Tres Leches Recipe as dessert
red chilli flakes(2 teaspoon)red chilli flakes(1 teaspoon)red chilli flakes(1/2 teaspoon)
About this recipe
A vegetarian Mexican recipe with tortillas - (about 6 inches in size), cheddar cheese - shredded, avocado - sliced or cut into bite sized chunks just before serving. Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
