Sorry, this product is unavailable.
Check back soon!
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.