AppetizersHealthyLatinMexicanUnder 30 MinutesVegetarian

Roasted Mushroom and Corn Tostadas

Vegan Roasted Mushroom and Corn Tostadas – quick, easy, and oh-so-delicious!

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.

Vegan Roasted Mushroom and Corn Tostadas - quick, easy, and oh-so-delicious!

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.

Vegan Roasted Corn and Mushroom Tostadas

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.

Vegan Roasted Mushroom and Corn Tostadas - quick, easy, and oh-so-delicious!

Easy, tasty, and mostly guilt-free.

Vegan Roasted Mushroom and Corn Tostadas - quick, easy, and oh-so-delicious!

Well, what are you waiting for?

Here’s the Roasted Mushroom and Corn Tostadas Recipe!

Roasted Mushroom and Corn Tostadas Recipe

Vegan Roasted Mushroom and Corn Tostadas - quick, easy, and oh-so-delicious.
5 from 1 vote
Pin Rate
Course: Appetizers
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3 -4
Calories: 482kcal
Author: The Wanderlust Kitchen
Print Recipe


  • 10 ounces mushrooms - sliced
  • 1 1/2 cups corn kernels
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Vegetable oil for frying
  • 8 corn tortillas
  • 1 cup quartered cherry tomatoes
  • 1 avocado - diced
  • 1/2 cup chopped cilantro leaves
  • 1 lime - quartered


  • Preheat an oven to 425 degrees Fahrenheit. Place the mushrooms and corn on a large rimmed baking sheet and drizzle with the olive oil. Sprinkle the salt, cumin and garlic powder over the top, then use a wooden spoon to toss the vegetables and coat with oil. Arrange the vegetables in a single layer on the pan (as best you can). Roast for 15 minutes, stirring once half-way through.
  • Meanwhile, pour about 2 inches of vegetable oil into a large pot and place over medium heat. Once the oil is shimmering, add the tortillas one at a time and fry until golden brown and crispy, about 1 ½ minutes. Use tongs to carefully transfer the fried tortillas to a paper-towel lined baking sheet.
  • Assemble the tostadas by placing two fried tortillas on a plate, topping with a quarter of the mushroom-corn mixture, and topping with tomatoes, avocado, cilantro, and lime juice. Repeat with remaining tortillas.
Nutrition Facts
Roasted Mushroom and Corn Tostadas Recipe
Serving Size
1 serving
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Roasted Corn and Mushroom Tostadas - quick, easy, and oh-so-delicious!

About the Author


Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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  1. Haven’t we all been where you are at. Sometimes I am not sick, it’s like I have this HUGE energy drop. I do work at a desk, but I deal with people and details. So it’s hard to soldier thru it. But the good news is, it prompted you to come up with a recipe that looks like you have done something special, but you haven’t. Perfect for those days. Well done and I hope you are feeling more up to speed now.

    1. Thank you so much, Carol! This Portland weather really isn’t helping – I just want to go back to bed and read a book 🙂