Crispy Bean and Mushroom Tostadas
with Avocado
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Rinse and drain the black beans in a colander.
2 Start topping
Heat a pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp.
3 Roast tortillas
Meanwhile, place the tortilla wraps on a large baking tray (use multiple trays if the tortillas overlap too much). Drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortillas. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.
4 Finish topping
Meanwhile, add a large pinch of salt, the drained beans, tomato paste, taco seasoning (spicy!) and a splash of water to the mushrooms. Reduce the heat to low and stew for 2-3 min. Finally fold in the cashew cream cheese. Season with pepper. Cover to keep warm until serving.
5 Prep extras
Finely slice the red radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the lime into wedges. Slice the green chilli. Pick the coriander leaves.
6 Serve
Top the crispy tortillas with the mushroom and bean mix, radishes, avocado, green chilli (spicy!) and coriander. Squeeze some lime juice over the top, and serve immediately. Eat with fingers and forks!
Tips for fussy eaters
Separate a batch of the bean mix and keep it mild. Melt some cheese over top. Let them build their own tostadas!
Pro tip
Not following a strict vegan diet? Add grated cheese and sour cream!
Messy and fun!
Cooking Time: 30 min
Cals 619 · Prot 23 · Carbs 75 · Fat 30
Dairy-Free
Ingredients
Topping
Tortillas
To serve
Messy and fun!
Cooking Time: 30 min
Cals 619 · Prot 23 · Carbs 75 · Fat 30
Dairy-Free
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Rinse and drain the black beans in a colander.
2 Start topping
Heat a pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp.
3 Roast tortillas
Meanwhile, place the tortilla wraps on a large baking tray (use multiple trays if the tortillas overlap too much). Drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortillas. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.
4 Finish topping
Meanwhile, add a large pinch of salt, the drained beans, tomato paste, taco seasoning (spicy!) and a splash of water to the mushrooms. Reduce the heat to low and stew for 2-3 min. Finally fold in the cashew cream cheese. Season with pepper. Cover to keep warm until serving.
5 Prep extras
Finely slice the red radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the lime into wedges. Slice the green chilli. Pick the coriander leaves.
6 Serve
Top the crispy tortillas with the mushroom and bean mix, radishes, avocado, green chilli (spicy!) and coriander. Squeeze some lime juice over the top, and serve immediately. Eat with fingers and forks!
Tips for fussy eaters
Separate a batch of the bean mix and keep it mild. Melt some cheese over top. Let them build their own tostadas!
Pro tip
Not following a strict vegan diet? Add grated cheese and sour cream!
Ingredients
Topping
Tortillas
To serve
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