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  • Writer's pictureLexi Mestas

Grilled Mushroom Tostadas

Growing up, tostadas were one of my dad's specialties - he learned from his mom and I learned from watching him. He keeps his very classic with beans, cheese, seasoned ground meat, lettuce, and tomato. I never make the same tostadas twice, using whatever I've got to make them great! This time, it was finding the right purpose for my homegrown shiitake mushrooms & wow, did I make the right choice!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Makes: 10 tostadas


  • 10 corn tortillas

  • 2 cans spicy, seasoned black beans (I used Whole Foods' 365), drained - don't rinse

  • 4 tbsp extra virgin olive oil

  • 4 cups mushrooms, sliced 1/2 inch thick (I used shiitake)

  • 2 red or orange bell peppers, sliced

  • 1/2 cup salsa verde

  • 1/4 white onion, diced

  • 1 lime, juiced

  • 1/2 cup sour cream

  • 1 lime, wedged

  • 2 jalapenos, sliced thin

  • 1/2 cup queso fresco, crumbled

  • 1/2 cup fresh cilantro, roughly chopped

  • oil for frying

  • salt and pepper to taste



  1. In a food processor, mix your black beans until smooth. Transfer to a saucepan on low-medium heat and stir occasionally to prevent the bottom from burning. They're finished when they're thick enough to spoon and can be turned to low and covered until serving. If they become too thick, add 1 tbsp of water at a time until desired consistency is reached.

  2. In a small bowl, combine salsa verde, onion, and lime juice - set aside.

  3. In a large frypan or castiron skillet on medium-high heat, add 4 tbsp extra virgin olive oil, mushrooms, and peppers. Stir occasionally, allowing mushrooms and peppers to brown and crisp on the edges. When they're finished, turn to low heat.

  4. Prepare the tortillas by heating 1/2 inch vegetable or canola oil in a small skillet. The oil should be hot enough to brown each side, flipping after 30 seconds. Remove onto a paper towel to soak any excess oil.

  5. To construct the tostadas, smear a thin layer of beans topped with a thin layer of sour cream. Top with a few spoonfuls of mushrooms and peppers, salsa verde mixture, cilantro, queso fresco, jalapeno, and a lime wedge. Serve immediately & Enjoy!

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