Refried Beans and Mushroom Tostada Recipe
Total Time: 65 minutes
Cuisine: Mexican
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Ingredients:
- salt
- cumin powder (jeera)
- tortillas ( size)
- black peppercorns
- red chilli flakes
- iceberg lettuce
- cloves garlic
- avocado bite just before
- coriander (dhania) leaves
- tomato salsa
- lemon
- cheddar cheese
- onion
- rajma (large kidney beans)
- button mushrooms
- sunflower oil
Instructions:
- To begin making the Refried Beans and Mushroom Tostada Recipe first make the re-fried beans
- Place a heavy bottom pan on the heat, warm some butter and add the onion, garlic and saut? for a minute until softened
- Add the cooked beans and roughly mash them with the back of the spoon
- Add salt, cumin powder, red chilli flakes and mix
- Add a little water (or reserved liquid from cooking the beans) mix well and take off the heat
- Sprinkle coriander and set aside to be used later
- Prepare the saut?ed mushrooms by first warming oil in a pan
- Add the onion and garlic and saut? for 1-2 minutes and then add the mushrooms
- Toss for 2-3 minutes until the mushrooms are lightly browned
- Add the salt, taco seasoning and chilli flakes
- Mix well and take off the heat and set aside to be used later
- Next, shallow fry the tortillas in a shallow, wide pan laced with a few spoons of oil or bake them at 180 degree C for 7-8 minutes, until crisp
- Cool them completely
- Prepare the Avocados by chopping them up, sprinkling some salt and pepper and lime juice on them
- Toss together and set aside
- To assemble the tostadas, spread 1-2 tablespoons of the re-fried beans on the crisp Tostada
- Top this with the sauteed Mushrooms and then with the salsa
- Add a few chunks of the Avocados and top them with shredded lettuce
- Garnish with shredded cheese and squeeze some lime juice
- Serve immediately
- Serve Refried beans and Mushroom Tostadas as an appetizer amongst the other like Homemade Loaded Chicken Nachos Recipe, followed by a main course of Spicy Mexican Layered Chilli Rice Recipe and serve Tres Leches Recipe as dessert