Black Bean and Mushroom Tostadas
with curtido / guacamole
Fresh guacamole and crunchy curtido make perfect toppings for these bean and mushroom tostadas. Let everyone assemble their own for an easy-but-fun weeknight dinner.
Smarts: When assembling tostadas, go light on the toppings. Piling on too much can cause them to fall apart or become soggy.
Ingredients
- Cabbage, red - 6 oz , thinly sliced
- Carrots - 2 oz , shredded on a box grater
- Jalapenos - 1/2 , chopped
- Garlic - 1 clove , chopped
- Oregano, dried - 1/2 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- Cilantro, fresh - 2 Tbsp , chopped
- Avocados - 2 , mashed
- Lime juice - 1 Tbsp
- Salt - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/2 tsp
- Garlic powder - 1/4 tsp
- Black pepper - 1/4 tsp
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
- Limes - 1/2 , wedges
- Cilantro, fresh - 2 Tbsp , chopped
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Tortillas, taco-sized corn or flour - 8 (sub tostada shells)
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
Prep
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Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, cumin, coriander, chili powder, garlic powder, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Cabbage / Carrots / Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms - Slice the mushrooms if not already sliced. (Can be done up to 3 days ahead)
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Limes / Cilantro (portions for tostadas and guacamole) - Prep as directed.
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Beans - Drain and rinse.
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Make curtido - (Double if making Thursday’s meal) In a large bowl, whisk together oregano, vinegar, and cooking oil (portion for curtido) until well combined. Add cabbage, carrots, jalapenos, and garlic and toss everything together to combine. Taste and season with some salt and pepper, if needed.
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Make guacamole - Halve the avocados and scoop out the flesh into a medium bowl. Add lime juice, cilantro (portion for guacamole), and a sprinkle of salt and mash with a fork until well-combined but still somewhat chunky. Taste and season with more salt or lime juice if needed.
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Make
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Heat oven to 450F / 232C degrees. Set out a sheet pan large enough to hold all of the tortillas without overlapping (or use two pans if they won’t all fit on one). Top the sheet pan with an oven-safe cooling rack (this is optional but will help the tortillas to crisp up).
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Brush tortillas lightly on both sides with some cooking oil and spread them out in a single layer on the cooling rack-topped sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
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While tortillas bake, heat a nonstick skillet over medium heat and add cooking oil (portion for tostadas). Add mushrooms to heated oil and saute until golden brown and tender, 5 to 6 minutes. Add beans and seasoning mix and continue cooking until everything is heated through, 1 to 2 minutes more.
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To assemble tostadas, spread a thin layer of guacamole onto each tortilla, then top with a layer of beans and mushrooms and some curtido (remember to reserve half if doubled). You can also set out the tortillas and toppings and let everyone assemble their own tostadas at the table.
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Serve tostadas with cilantro (portion for tostadas), lime wedges, and hot sauce (if using) for topping. Enjoy!
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