Fresh Mushroom Tostados

By á-174942

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.