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Roasted Mushroom and Corn Tostadas Recipe

Vegan Roasted Mushroom and Corn Tostadas - quick, easy, and oh-so-delicious.
5 from 1 vote
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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
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Ingredients

  • 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

Instructions

  • 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 1/2 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
Calories
482
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
22
g
Sodium
 
217
mg
9
%
Carbohydrates
 
60
g
20
%
Fiber
 
14
g
58
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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