A crispy tostada layered with creamy refried beans, meaty mushrooms and spicy jalapenos.
Chipotle Mushroom Tostada with Refried Beans
A crispy tostada layered with creamy refried beans, meaty mushrooms and spicy jalapenos.
A crispy tostada layered with creamy refried beans, meaty mushrooms and spicy jalapenos.
Prep Time
10 minutes
Cook Time
9 minutes
Total Time
19 minutes
Yield
2
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.