Refried Beans and Mushroom Tostada Recipe
A delightful burst of vibrant flavors, textures, and colors, this Refried Beans and Mushroom Tostada is an authentic Mexican snack that will tantalize your taste buds. With the crispiness of the tortillas, the richness of the refried beans, and the umami-packed sautéed mushrooms, this tostada is a riot of everything that makes Mexican cuisine so beloved. Perfect for a quick snack, a light lunch, or a crowd-pleasing appetizer, these tostadas bring together fresh, wholesome ingredients for an unforgettable culinary experience.
Cuisine:
Mexican
Course:
Snack
Diet:
Vegetarian
Ingredients
For the Tostada Base:
| Ingredient | Quantity |
|---|---|
| Tortillas (about 6 inches) | 8 pieces |
| Cheddar cheese, shredded | 1/2 cup |
| Avocado, sliced or cut into chunks | 2 |
| Iceberg lettuce, shredded | 5 leaves |
| Tomato salsa | 1 cup |
| Lemon (for juice) | 2 teaspoons |
| Salt | To taste |
| Whole black peppercorns, freshly crushed | 1 teaspoon |
| Red chili flakes | 2 teaspoons |
For the Sautéed Mushrooms:
| Ingredient | Quantity |
|---|---|
| Button mushrooms, cleaned and sliced | 20 pieces |
| Onion, chopped | 1 medium |
| Garlic, minced | 4 cloves |
| Oil | 1 tablespoon |
| Red chili flakes | 1 teaspoon |
| Salt | To taste |
For the Refried Beans:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans), cooked | 1 1/2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Cumin powder (Jeera) | 1 teaspoon |
| Red chili flakes | 1/2 teaspoon |
| Coriander (Dhania) leaves, chopped | 2 sprigs |
| Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
65 minutes
Servings:
8 servings
Instructions
Step 1: Prepare the Refried Beans
- Start by heating a heavy-bottomed pan over medium heat and adding a little butter. Once the butter is melted, toss in the chopped onion and garlic. Sauté for about a minute, or until softened and fragrant.
- Add the cooked kidney beans to the pan. Using the back of a spoon, roughly mash the beans, leaving some texture. You want them to retain a bit of bite, not completely smooth.
- Season with salt, cumin powder, and red chili flakes, then add a splash of water or some reserved liquid from cooking the beans to loosen the mixture. Stir well and let it cook for another 2-3 minutes.
- Remove from the heat and stir in the chopped coriander leaves. Set aside.
Step 2: Sauté the Mushrooms
- In a separate pan, heat the oil over medium heat. Add the chopped onion and garlic and sauté for 1-2 minutes until soft and aromatic.
- Toss in the sliced mushrooms and cook for 2-3 minutes, allowing them to brown slightly and release their juices.
- Add salt, taco seasoning (or substitute with cumin or paprika), and red chili flakes. Mix everything thoroughly and cook for another 2-3 minutes. Remove from the heat and set aside.
Step 3: Prepare the Tostada Base
- For the tostada base, you can either shallow fry the tortillas or bake them. If frying, heat a little oil in a wide pan over medium-high heat and fry the tortillas until crisp and golden on both sides. If baking, preheat the oven to 180°C (350°F) and bake the tortillas for 7-8 minutes, or until crispy.
- Let the fried or baked tortillas cool completely on a wire rack to maintain their crispiness.
Step 4: Assemble the Tostadas
- To prepare the avocado topping, chop the avocado into bite-sized chunks just before assembling. Place the avocado in a bowl, sprinkle with a pinch of salt, freshly crushed black pepper, and a squeeze of lemon juice. Gently toss to combine.
- Now, it’s time to assemble! Take one crispy tostada and spread 1-2 tablespoons of the refried beans evenly over the surface.
- Top the beans with a generous helping of the sautéed mushrooms, followed by a spoonful of fresh tomato salsa.
- Add a few chunks of avocado and top with shredded lettuce for crunch and freshness.
- Garnish with shredded cheddar cheese and a final squeeze of lemon juice for a burst of citrusy brightness.
Step 5: Serve
Serve the Refried Beans and Mushroom Tostadas immediately, while the tortillas are still crisp. They make for a great snack or appetizer. Pair them with a refreshing drink or enjoy them alongside other Mexican favorites like Homemade Loaded Chicken Nachos and a main course like Spicy Mexican Layered Chili Rice. For dessert, try a classic Tres Leches Cake for the perfect Mexican-inspired meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Sugars | 3 g |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Sodium | 300 mg |
| Cholesterol | 15 mg |
Tips:
- For added heat, feel free to increase the amount of red chili flakes or add a dash of your favorite hot sauce to the finished tostadas.
- If you prefer a non-dairy version, skip the cheese or replace it with a plant-based alternative.
- To make this recipe gluten-free, opt for corn tortillas instead of flour tortillas.
Enjoy the perfect balance of crispy, savory, and fresh elements with these Refried Beans and Mushroom Tostadas, a snack that’s sure to brighten up your table!
