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Tostadas with Guacomole, and Tomato

Mushrooms cooked and seasoned properly combined with beans make a substantial base for the tostada. These tostadas feature a fresh tomato salsa and a homemade guacamole. They are served with baked corn tortillas. These are beautiful to look at, fun to assemble together with friends and very pleasing to eat.

2 tablespoons olive oil
20 large white button mushrooms
1/2 cup yellow onion, chopped
2 cans unsalted pinto beans
2 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 to 3/4 teaspoon garlic salt
1/2 cup prepared “medium” salsa
Wash mushrooms.  Cut off stems.  Halve.  Process in food processor until finely chopped.  In a large skillet, cook mushrooms in olive oil.  When most of the moisture is cooked out of them, add onions.  Cook until onions are opaque.  Add drained pinto beans, chili powder, cayenne, garlic salt and salsa.  Adjust seasonings to taste.  

Tostadas shells:
12 corn tortillas
Place tortillas on a cookie sheet with a rack on top to keep the tortillas from curling.  Put into a cold oven set to 350 degrees.  Bake for 20 minutes. 

2 ripe Haas avocados
Juice of 1/2 lemon or 1 tablespoon lemon juice
1/2 teaspoon garlic salt (to taste)
Mash avocados in bowl with lemon juice and salt.

Tomato Salsa:
1 1/2 cups of peeled whole tomatoes or quartered grape tomatoes
1/2 cup chopped white onion
1 or 1/2 minced jalapeno pepper (to taste)
1/4 cup fresh chopped cilantro or 1 tablespoon dried cilantro
1 tablespoon lime juice
1/2 teaspoon of salt

Combine all ingredients into a bowl.  Let sit for 15 minutes before serving. 

Blanche tomatoes in boiling water for one minute.  De-core and peel skin off.  Chop.  Chop remaining ingredients and add to bowl.

Shredded Lettuce or Spinach:
Shred lettuce or spinach and place in a bowl.

Place a tortilla on a plate.  Layer on pinto/mushroom mix.  Place tortilla on top and layer pinto/mushroom mix.  Cover in shredded spinach, add a dollop of guacamole and tomato salsa.  Serves 4-6