Go Back
In the world of quick and delicious meals, Sautéed Garlic Mushroom & White Bean Tostadas stand out as a nutritious and flavorful option. This delightful recipe combines the earthy taste of sautéed mushrooms with the creamy texture of white beans, all served atop crispy corn tostadas. Not only is this dish visually appealing, but it also offers a medley of textures and flavors that can satisfy any palate. Perfect for lunch, dinner, or a light snack, these tostadas are not only easy to prepare but also packed with nutrients.

Sautéed Garlic Mushroom & White Bean Tostadas

Discover the delicious and nutritious Sautéed Garlic Mushroom & White Bean Tostadas, a quick meal bursting with flavor! This recipe features earthy sautéed mushrooms paired with creamy white beans on crispy corn tostadas, creating a medley of textures that's satisfying and visually appealing. Perfect for lunch or dinner, these tostadas are easy to make and packed with protein, fiber, and essential nutrients, making them an excellent choice for anyone seeking a wholesome dish. Enjoy the rich umami flavor and the freshness of added toppings like lettuce and avocado for a delightful culinary experience.
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) white beans (cannellini or great northern), rinsed and drained

8 oz cremini or button mushrooms, sliced

4 cloves garlic, minced

1 medium onion, diced

2 tbsp olive oil, divided

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

8 corn tostadas

1 cup shredded lettuce

1 ripe avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Instructions
 

Prepare the Beans: In a medium bowl, mash the white beans slightly with a fork or potato masher, leaving some whole for texture. Season them with a pinch of salt and pepper, and set aside.

    Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the sliced mushrooms and sauté for an additional 5 minutes until they are golden and tender.

      Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and ground cumin. Cook for another 1-2 minutes until the garlic is fragrant. Season with salt and pepper to taste.

        Combine with Beans: Add the mashed and whole white beans to the skillet, gently mixing everything together. Cook for another 3-5 minutes, allowing the flavors to meld and the beans to warm through.

          Prepare the Tostadas: While the mushroom and bean mixture is cooking, warm the corn tostadas in a preheated oven at 375°F (190°C) for about 5-7 minutes until crispy, or you can briefly toast them on a skillet.

            Assemble the Tostadas: Top each warm tostada with a generous scoop of the sautéed garlic mushroom and white bean mixture. Add a handful of shredded lettuce and a few slices of avocado on top.

              Garnish and Serve: Sprinkle fresh cilantro over each tostada and serve with lime wedges on the side for squeezing over the top.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings