Mushroom and White Bean Tostada

Recipe courtesy of Kristen from Dine and Dish

 

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

Serves: 4-6

Ingredients:

1 Tablespoon butter
1 Tablespoon olive oil
8 ounces sliced mushrooms, cleaned and patted dry
2 cloves garlic, minced
1 pinch Kosher salt
1 15.9 ounce can Great Northern Beans, drained and rinsed
1 cup romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup shredded Swiss cheese

For the tostada shells:

4-6 flour tortillas, fajita size
1/4 cup vegetable oil

Directions:

  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.

 

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