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Recipes

Mushroom, Poblano, and Black Bean Tostadas

Serve with your favorite salsa and hot sauce.

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Servings
4

Ingredients

Topping

  • 2 Tbs. vegetable oil
  • 2 poblano chiles, cut into 1/2-inch-wide strips
  • 1 large red onion, quartered and thinly sliced (21/2 cups)
  • 4 cups quartered cremini mushrooms (12 oz.)
  • 1 1/2 cups cooked black beans, or one 15-oz. can black beans, rinsed and drained
  • 1 Tbs. ground cumin
  • 1/2 tsp. ground coriander
  • 2 cloves garlic, minced (2 tsp.)

Slaw

  • 2 cups thinly sliced red or green cabbage
  • 1 cup chopped cilantro
  • 2 Tbs. lime juice (from 2 limes)

Tostadas

  • 4 tostada shells
  • 1 avocado, sliced
  • 1/2 cup crumbled feta cheese, optional

Preparation

1. To make Topping: Heat oil in large non-stick skillet over high heat. Add chiles, onion, and mushrooms; cook 12 minutes, or until mushrooms begin to brown. Add beans, cumin, coriander, and garlic; sauté 1 minute to heat through.

2. To make Slaw: Toss together all ingredients in medium bowl. Season with salt, if desired.

3. To assemble Tostadas: Spoon ½ cup Topping onto each tostada shell. Top with ¼ cup slaw, ¼ avocado, and 2 Tbs. cheese, if using.

Make-ahead instructions: Topping can be refrigerated three days or frozen up to three months.

Nutrition Information

  • Calories 371
  • Carbohydrate Content 47 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 14 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 338 mg
  • Sugar Content 6 g