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Roasted Corn And Mushroom Tostadas Recipe


10 ounces mushrooms, sliced
1½ cups corn kernels
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon garlic powder
Vegetable oil for frying
8 corn tortillas
1 cup quartered cherry tomatoes
1 avocado, diced
½ cup chopped cilantro leaves
1 lime, quartered


1. Preheat an oven to 425 degrees Fahrenheit. Place the mushrooms and corn on a large rimmed baking sheet and drizzle with the olive oil. Sprinkle the salt, cumin and garlic powder over the top, then use a wooden spoon to toss the vegetables and coat with oil. Arrange the vegetables in a single layer on the pan (as best you can). Roast for 15 minutes, stirring once half-way through.

2. Meanwhile, pour about 2 inches of vegetable oil into a large pot and place over medium heat. Once the oil is shimmering, add the tortillas one at a time and fry until golden brown and crispy, about 1½ minutes. Use tongs to carefully transfer the fried tortillas to a paper-towel lined baking sheet.

3. Assemble the tostadas by placing two fried tortillas on a plate, topping with a quarter of the mushroom-corn mixture, and topping with tomatoes, avocado, cilantro, and lime juice. Repeat with remaining tortillas.

Roasted Corn And Mushroom Tostadas Recipe Roasted Corn And Mushroom Tostadas Recipe Reviewed by Niña on 11:42 PM Rating: 5

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