Vegan Roasted Mushroom and Corn Tostadas – quick, easy, and oh-so-delicious!
You guys, I’m totally having one of those days where I just don’t have the motivation to write. I think I feel like I need to be SUPER excited and chipper about sharing my recipes, but that is just not going to happen today.
I’ve been under the weather all week and I’ve had a hard time even looking at pictures of food, let alone felt the desire to cook a bunch of stuff and talk about how awesome it is.
Days like today, I almost miss my office job where I could just sit at my desk and suffer through it, or call in sick when I had something contagious.
Alright, enough of me wah-wah-wahing about my bad week – you’re probably here for the food, right?
This recipe is actually perfect for days when you’re low on energy and motivation.
Just throw some corn and mushrooms on a baking sheet, toss with a bit of spices and olive oil, and pop it in the oven.
While the veggies are roasting, fry some corn tortillas in oil to get them nice and crisp.
Load them up with mushrooms and corn, then top with tomatoes, avocado, and cilantro. Oh, and a squeeze of lime juice, obviously.
Save some time with this great 3-in-1 Avocado peeler, slicer and pitter tool.
Easy, tasty, and mostly guilt-free.
Well, what are you waiting for?
Here’s the Roasted Mushroom and Corn Tostadas Recipe!
Yield: Serving Size: Nutrition information has been auto-calculated for your convenience. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 482|Total Fat: 27g|Saturated Fat: 4g|Trans Fat: 0g|Unsaturated Fat: 22g|Cholesterol: 0mg|Sodium: 217mg|Carbohydrates: 60g|Fiber: 14g|Sugar: 8g|Protein: 10g|
Nutrition information has been auto-calculated for your convenience.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
April 3, 2015 | Last Updated on August 13, 2021 by Linda