Fresh Mushroom Tostados

Fresh Mushroom Tostados
Fresh Mushroom Tostados

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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