Loaded Mushroom Tostadas With Pickled Onions

Name: Loaded Mushroom Tostadas With Pickled Onions
Ingredients: 1 pound king trumpet mushrooms; 2 tablespoons plus 1 teaspoon neutral oil, divided, plus more for the tostada shells; ¼ teaspoon salt, divided; ¼ teaspoon black pepper, divided; 3 teaspoons Mexican spice blend, divided; 6 scallions, minced, divided; 1½ cups water or; vegetable broth; , divided; 1 (15-ounce) can black beans, drained; 8 small corn tortillas, divided; ½ cup shredded lettuce; ¼ cup minced cilantro; ¼ cup sliced radishes; 2 tablespoons pickled red onion

vegnews.com

Packed with savory shredded mushrooms, vibrant vegetables, and zesty toppings, these simple tostadas make for an easy dinner.

View full recipe on vegnews.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at vegnews.com.

Share this recipe:

Cooking tools:

Immersion blender
Potato masher
Pastry brush
Fork
Chef's knife
Cutting board
Oven
Baking sheet
Skillet
Pot
Mixing bowl
Spoon
Measuring cup
Measuring spoon

Ingredients

1 pound king trumpet mushrooms
2 tablespoons plus 1 teaspoon neutral oil, divided, plus more for the tostada shells
¼ teaspoon salt, divided
¼ teaspoon black pepper, divided
3 teaspoons Mexican spice blend, divided
6 scallions, minced, divided
1½ cups water or
vegetable broth
, divided
1 (15-ounce) can black beans, drained
8 small corn tortillas, divided
½ cup shredded lettuce
¼ cup minced cilantro
¼ cup sliced radishes
2 tablespoons pickled red onion