| | | | Beef and Mushroom Tostadas Recipe developed in partnership with Sweetsugarbean
Packed with fresh ingredients and a blend of delicious spices, these messy mushroom and beef tostadas are sure to be a hit any day of the week!
Makes 8 tostadas Ingredients - 2 Tbsp canola oil
- 1 lb lean ground beef
- 200 g cremini mushrooms (or any mushroom you choose), sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 1/2 cups cooked white beans, black beans, kidney beans, or green lentils
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped cilantro
- 8 corn tortillas
- 1 cup shredded sharp cheddar cheese
- toppings: guacamole, sour cream, salsa, sliced radishes, cilantro
Method 1. Warm the oil in a large 12-inch skillet over medium-high heat. Add the ground beef and brown until no longer pink inside.
2. Stir in the sliced mushrooms, onions, garlic and cook for a few minutes. Add the jalapeno pepper and spices. Cook for another 5 minutes or so, stirring often. If the skillet gets too dry, stir in 2 Tbsp of water. Add the beans and chopped tomatoes; cook for a few more minutes.
3. Stir in the cilantro and season to taste with salt and pepper. Remove from the heat and let cool for 15 minutes.
4. Preheat the oven to 425F. Line two baking sheets with parchment paper. Arrange 4 corn tortillas per sheet. Spread about ⅓ of a cup of filling on top of each corn tortilla, leaving about a ½ inch border. Top each with shredded cheddar. Bake for 5 minutes, then rotate pans from bottom to top, and bake another 5 minutes. Serve with guacamole, salsa, sour cream, sliced radishes, and extra cilantro, if you like. Leftover beef and mushroom filling will keep well in the fridge for up to 5 days, or can be frozen for up to 1 month.
Enjoy!
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