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Description
The Mushroom Tostada with Refried Beans is a delightful culinary adventure that brings together the vibrant flavors of Mexico in a single dish. It's a perfect way to spice up your weeknight dinner routine or impress your friends with a scrumptious appetizer at your next gathering.
Ingredients
- 1 tablespoon olive oil
- 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 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
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
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.
- Serve and enjoy.
Notes
Make it with shrimp! Start by cooking mushrooms in the first step. Then, add shrimp and cook until they turn fully cooked and pink, which usually takes around 2 to 3 minutes. Next, stir in chipotle, adobo sauce, and garlic powder, ensuring they coat the ingredients evenly. Cook for approximately 1 minute while stirring frequently. Finally, season with salt and pepper according to your taste preferences.
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