Mushroom and Corn Tostadas


Picture this: a crispy, crunchy tortilla slathered with warm beans, then topped with earthy mushrooms, sweet corn and a little punch of heat.  A mountain of lettuce, tomato, cheese and cool yogurt gone on next and voila!  Mushroom and corn tostadas.  What a fantastic meal for a warm day.  These mushroom and corn tostadas are easy to make and are very satisfying.  You got flavor and you got texture making these tostadas delicious.


– 2 cups of mushrooms, sliced;
– 1 cup of corn;
– pinch of chile flakes;
-1 cup of beans (I used black beans but pinto beans would work as well);
– 6-10 corn tortillas;
-chopped tomatoes;
-shredded lettuce;
-cotija cheese;
– yogurt or sour cream


Pour about a tablespoon of oil in a sauté pan and heat on medium-high.  Throw mushrooms in the hot pan and cook until mushrooms brown.  Add salt, chile flakes and corn.  Stir to combine and lower heat to low until ready to serve.


Meanwhile in a small saucepan pour 1 tablespoon of oil.  Add beans and heat until warm then, using a potato masher or spoon, mash beans until desired chunkability is reached.


Preheat oven to 375 degrees.  Meanwhile brush both sides of tortillas with oil and lightly sprinkle salt and cumin on both sides.  Place tortillas on a wire rack THEN place wire rack on a cookie sheet (placing the wire rack on a cookie sheet will keep the oven clean as all the excess oil will fall on the sheet instead of the oven. Whew less clean up).  Bake for 15-25 minutes or until crispy, flipping over once during the process.  When each side of the tortilla is done turn off oven and let tortillas sit in oven to keep warm.


To assemble: take a tortilla and place on a plate.  Slather the beans on the tortilla making sure not to break the crispy tortilla.  Spoon the mushroom and corn mixture on top of the beans.

mushroom bean on tostada

Top with tomatoes, lettuce, cheese and yogurt.  Serve immediately before the tostadas become soggy.  Yum, yum, yum, yum.

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