Kid-Friendly Refried Bean and Mushroom Tostadas
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Well, I’ve discovered another way to add veggies (or fungi 😉 to my kids’ plates and oh my goodness, am I obsessed with these! These Kid-Friendly Refried Bean and Mushroom Tostadas are made by blending shitake mushrooms with refried beans so the mushrooms go mostly undetected.
This recipe is truly a delicious way to introduce mushrooms to your child’s diet. My kids devoured these tostadas, as did my husband and I. I was actually quite bummed that there weren’t any leftovers!
Best of all, they’re ready in just 20 minutes!
Mushroom Tostada Ingredients
These tostadas are very easy to make and have 7 ingredients!
- Shiitake mushrooms – these taste wonderful and are more nutrient dense than white button mushrooms, but feel free to use a different type of mushroom here!
- Onion – To help build the flavor.
- Olive oil – Used to saute the mushrooms and onion.
- Coconut aminos – This adds a salty and slightly sweet flavor to the mushrooms.
- Refried beans – Refried beans are a great bean to blend with veggies or in this case, shiitake mushrooms, to mask the texture and look of a vegetable that may not be eaten otherwise.
- Corn tortillas – Corn tortillas are what classic tostadas are made from. Making your own tostadas is very easy (and you can control the type of oil used to cook them), but you can also get store-bought tostadas. Corn tortillas are also gluten-free!
- Vegetable oil or spray – I like using avocado oil or olive oil to coat the corn tortillas in order to make them toasted. Alternatively, you can use vegetable oil spray to coat the corn tortillas.
How to Make Refried Bean and Mushroom Tostadas
STEP 1 – Make tostadas
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and spread corn tortillas out (they will be overlapping slightly). Coat both sides of the corn tortillas with avocado oil (or olive oil/vegetable oil spray).
Bake for 10 minutes total, flipping the tortillas over after 5 minutes.
STEP 2 – Sauté mushrooms and onions
While the tostadas are cooking, in a medium-sized pan, heat olive oil over medium heat. Add mushrooms and onion and sauté for about 5 minutes, until mushrooms are cooked through. Note: if desired, reserve a few sautéed mushrooms to top tostadas with at the end (it looks nice when serving to adults!).
STEP 3 – Blend beans and mushrooms
Empty the can of refried beans into a food processor or high-speed blender and add coconut aminos. Then, transfer the mushrooms and onions to the food processor. Blend until smooth.
STEP 4 – Assemble tostadas
Spread bean and mushroom mixture onto the tops of each tostada. Serve with any desired toppings such as red onion, cilantro, salsa, plain yogurt/sour cream, lime, and guacamole.
Topping Ideas
- red onion
- cilantro
- salsa
- plain yogurt/sour cream
- lime
- guacamole
- cabbage slaw
How to Store
Store any leftover refried bean and mushroom mixture in an air-tight container in the fridge for 2-3 days. Store tostada shells in an airtight container on the counter for up to a week. Be sure to not store the tostada shells in the fridge so that they don’t get soggy or soft.
More Family-Friendly Dinner Recipes
Baked Black Bean and Cheese Taquitos
Healthy Mac and Cheese for Kids
Vegan One-Pot Tomato Vodka Pasta
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Refried Bean and Mushroom Tostadas
Ingredients
- 2 tablespoons avocado oil
- 6 corn tortillas
- 1 tablespoon olive oil
- 3.5 ounces shiitake mushrooms
- ½ onion diced
- 1 tablespoon coconut aminos
- 1-16 ounce can refried beans
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and spread corn tortillas out (they will be overlapping slightly). Coat both sides of the corn tortillas with avocado oil (or olive oil/vegetable oil spray).
- Bake in the oven for 10 minutes total, flipping the tortillas over after 5 minutes.
- While the tostadas are cooking, in a medium-sized pan, heat olive oil over medium heat. Add mushrooms and onion and sauté for about 5 minutes, until mushrooms are cooked through. Note: if desired, reserve a few sautéed mushrooms to top tostadas with at the end (it looks nice when serving to adults!).
- Empty the can of refried beans into a food processor or high-speed blender and add coconut aminos. Then, transfer the mushrooms and onions to the food processor. Blend until smooth.
- Spread bean and mushroom mixture onto the tops of each tostada. Serve with any desired toppings such as red onion, cilantro, salsa, plain yogurt/sour cream, lime, and guacamole.