Poblano & Mushroom Tostadas
Feliz cinco de mayo! I must say that Cinco de Mayo is more American than it is Mexican. However, I think there’s never a bad time to enjoy some Mexican food and this particular day in May is an excellent excuse to do so!
For me, Cinco de Mayo wasn’t really on my radar until college. I guess that’s when people start celebrating the holiday, aka drinking margaritas. That was also a time that conveniently fell right after the end of the semester. Surprise surprise but when things pop up on my radar they’re usually about food, and if they’re not I make them about food.
It was probably my junior or senior year when I decided to actually make a Mexican influenced dish to enjoy on the fifth of May. And what did I make….but tostadas. I honestly can’t even remember what is was that I made back then, but I can venture a guess that these are better.
The thing about tostadas, these tostadas in particular, is that the flavors and textures get layered right up, making for a fun (though messy!) and delicious experience.
Really anything slathered, I meant drizzled, with avocado sauce must be delicious. Add a few squeezes of lime with the crunchy radishes, creamy refried beans, smoky poblanos, and meaty mushrooms and you have all the textures and flavors in one bite! Plus how pretty are all those colors?!
This Cinco de Mayo is extra special because I’ve teamed up with a bunch of new food blogger friends to bring you not just this delicious tostada recipe but 40 amazing recipes for food, drinks, even decor and party ideas.
So if you’re not in college any more and the idea of trying to obtain some tacos and margarita on Cinco de Mayo with everyone else in town aren’t your thing, we have everything you need right there. Check it out below.
Let me know how your Cinco de Mayo goes and what you think of this recipe by posting below or following me on Facebook (TheMexitalian) or Instagram (The_Mexitalian).
Make approx. 6 tostadas
- 6 corn tortillas
- 4 radishes, slided thin
- 2 poblanos, quartered and sliced into thin ribbons
- 6 oz. baby bella mushrooms
- 1 medium yellow onion
- 1 jalapeño, seeded and diced
- 1 can pinto beans, drained and rinsed
- 1 T tomato paste
- 1 lime, juiced
- 2 T water
- 1 t salt
- 1/2 t black pepper
- 1 avocado
- 1 lime, juice
- 3 T fresh cilantro
- 2 T water
- 1 t salt
- Heat oven to 375 degrees F. Spread tortillas evenly on a baking sheet and bake for 5 minutes. Flip and bake 3 more minutes, until crispy and lightly browned. Remove from oven and allow to cool (this can be done in advance).
- Dice onion and jalapeño, sauté with 1 t olive oil on low-medium heat until soft, about 7 minutes. Remove from heat and set aside in a bowl.
- In the same skillet, add 1 t olive oil, mushrooms and poblanos. Sauté on medium heat until soft and mushrooms are dark brown, about 10-12 minutes. Season with salt and pepper. Remove from pan and set aside.
- While the mushrooms and poblanos are cooking. Make the refried bean mixture. Place pinto beans, sautéed onion and jalapeño, tomato paste, lime juice, and water into a food processor. Puree until smooth. Season with salt to taste. **
- When the mushrooms and poblanos are finished cooking and have been removed from the pan. Wipe down the pan and add 1 t olive oil. Add the beans and cook on low-medium heat, stirring often to avoid sticking, for about 8 minutes until they dry slightly.
- While the refried beans cook, put all ingredients for the avocado sauce into a food processor and blend until smooth. The sauce should be somewhat thin, not thick like guacamole.
- Assemble the tostadas. Layer beans, then poblano + mushroom mixture, then radishes. Drizzle with avocado sauce. Serve with sliced limes.
- Optional: serve with sour cream or cashew cream, tomato, lettuce, slice jalapeño
You might enjoy these with some tequila or a nice margarita!
**To save time and effort you can use canned refried beans, significantly cutting down on cooking time and clean up. I like Trader Joe’s brand.
See the rest of the Cinco de Mayo recipe round up for all of your eating and drinking needs.
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology