Corn n Mushroom Tostadas
Tostadas are crisp tortillas often fried, here it is flame roasted. A quick 10 minute stir-fry of roasted corn, mushrooms and black beans makes the topping. Finished off with a whipped avocado dressing - avocado, cilantro and jalapeño with a squeeze of lemon.
Servings: 8 Tostadas
- 1 cup Fire roasted Corn frozen thawed
- 1 cup black beans cooked
- 1 cup Mushrooms sliced
- 1/2 cup mixed Peppers sliced
- 1 Red Onion sliced
- 1 Habanero sliced
- 3 pods Garlic
- 1 tsp Mexican seasoning optional
- 8 Tortilla
Stir-fry the vegetables for the tostadas toppings. Start with sautéing onions with garlic and habanero.
Then add the following vegetables one by one and stirring for 2 minutes in-between - mixed peppers, mushrooms, corn and black beans.
Sprinkle mexican season and mix well - topping is ready.
Next start a flatiron skillet - toast the tortilla on both sides.Next put it directly on open-flame and char it on both sides to crisp it up.
Assembling the tostadas - start with a crisp tortilla, spread the topping about 2 tablespoons, dress with the avocado foam and serve.
Tostadas are consumed like a pizza, pick it up and enjoy!