- Prep Time 10
- Cook Time 9
- Total Time 19 minutes
- Yield 2 1x
A crispy tostada layered with creamy refried beans, meaty mushrooms and spicy jalapenos.
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Ingredients
1 tablespoon olive oil
1 pound crimini mushrooms or white button mushrooms, cleaned and sliced
1 chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup canned refried beans, or 1 cup canned black beans, kept hot
4 corn tostadas
1 avocado, halved, pitted, peeled and sliced
1/2 small red onion, thinly sliced
1 small jalapeno, thinly sliced into rounds
Chopped fresh cilantro, for garnish, optional
Instructions
- Heat oil in large skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, until light golden-brown, about 6 to 8 minutes. Stir in chipotle, adobo sauce and garlic powder, and cook, stirring frequently, until coated, about 1 minute. Season with salt and pepper, to taste.
- Spread refried beans evenly over each tostada and top with mushroom mixture. Garnish with avocado, red onion, jalapeno and cilantro. Serve and enjoy.
Notes
Make It with Meat: Once mushrooms are cooked in step 1, add shrimp, and cook until fully cooked and pink, about 2 to 3 minutes. Stir in chipotle, adobo sauce and garlic powder, and cook, stirring frequently, until coated, about 1 minute. Season with salt and pepper, to taste.
Make It with Meat: Once mushrooms are cooked in step 1, add shrimp, and cook until fully cooked and pink, about 2 to 3 minutes. Stir in chipotle, adobo sauce and garlic powder, and cook, stirring frequently, until coated, about 1 minute. Season with salt and pepper, to taste.
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