Mushroom and White Bean Tostada
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.
There are two foods in this world that could convince me to become a vegetarian: mushrooms and beans. I love both and every time I taste a dish featuring either of these ingredients, I seriously consider giving up my carnivore ways.
As someone who is married to a man who comes from a cattle and pork farming family, I would probably be disowned if I became vegetarian, but dishes like this Mushroom and White Bean Tostada certainly make it all very tempting.
The combination of beans and mushrooms, in the same recipe, makes me very happy. What makes me even happier is a simple and delicious weeknight recipe the whole family will enjoy.
With the big game coming up this Sunday, you could also easily turn this mushroom and white bean tostada into a mini version appetizer, topping tortilla chips with the mushroom/bean mixture instead.
Either way, friends or family will love this meatless version of a filling and tasty tostada.
Mushroom & White Bean Tostada
- 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
- 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.
- Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
- 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.
- Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
- 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.