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Fresh Mushroom Tostados

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Ingredients

  • 1/4 cup vegetable oil divided
  • 8 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 2 1/2 cups)
  • 1 can chopped green chilies - (4 oz) drained
  • 1/4 teaspoon salt
  • 4 burrito-sized flour tortillas (or 8 six-inch corn tortillas)
  • 1 can refried beans - (16 oz) warmed
  • 2 large ripe tomatoes sliced
  • 1 cup shredded lettuce
  • 2 ripe avocados peeled, pitted, and sliced
  • 3 tablespoons Italian salad dressing
  • 1/2 cup shredded pepper Jack cheese
  • 1/4 cup sliced black olives

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.

In large skillet, heat 2 tablespoons oil over high heat. Add mushrooms; cook and stir until golden and liquid evaporates, about 8 minutes; stir in chilies and salt; remove to bowl.

Arrange tortillas in single layer on baking sheet; lightly brush both sides with remaining 2 tablespoons oil. Bake until crisp, about 5 minutes.

To assemble tostados: Spread warm refried beans on tortillas, dividing evenly. Top with tomato slices, shredded lettuce and avocado slices; mound mushroom mixture over vegetables. Drizzle with dressing. Top with cheese and black olives.

This recipe yields 4 servings.

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