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Mushroom Tinga Tostadas

3299
3 servings

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Mushroom Tinga Tostadas

Product Details

Active time: 15 min, Total time: 30 min, 3 servings

Saucy and smoky, these tinga-style mushrooms make a tantalizing topping for crunchy tostadas. Pile it up with creamy avocado and crunchy veggies, like a salad eaten out of hand.


What You Get

Black beans

Maitake mushrooms

Tinga sauce

Shredded cabbage

Lime

Avocado

Cilantro

Pickled onions

Tostada shells


What You’ll Need

Salt

Canola oil


Makes 3 servings


Active Time: 15 minutes 

Total Time: 30 minutes 


Step 1

Rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season with salt to taste.


Step 2

Trim the base of the maitake mushrooms and cut or tear them into bite-size pieces. In a sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the mushrooms and sauté until they release their liquid and start to brown, 8 to 10 minutes. Turn down the heat, add the tinga sauce and a splash of water, and simmer to let the flavors combine, 3 minutes longer. Season to taste with salt.


Step 3

In a bowl, toss the shredded cabbage with the juice of ½ lime and a pinch of salt. Cut the remaining ½ lime into wedges for serving. Peel, pit, and slice the avocado. Pick a handful of cilantro leaves and toss the stems. Set out the pickled onions.


Step 4

To build the tostadas, place the shells on plates. Top with the beans, tinga mushrooms, avocado slices, cabbage slaw, and pickled onions. Sprinkle with a few cilantro leaves. Serve warm, with the lime wedges for squeezing.


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Good Eggs Meal Kits
Oakland, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more