Good Eggs Meal Kits

Mushroom Tinga Tostadas

3 servings
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




Pickled onions

Tostada shells

What You’ll Need


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.

Available for Delivery

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Good Eggs Meal Kits
San Francisco, CA
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