Mushroom Tostadas with Nopales

Marielle Henaine
Prepare a quick, healthy, and economical meal with this delicious recipe for Mushroom Tostadas with Nopales. The secret to this easy recipe is to cook the mushrooms with garlic and guajillo. Don't forget that for the nopales, you can use baking soda, and that will help you cook them better; they won't be so slimy and will have a brighter color. What else would you pair with this recipe for Mushroom Tostadas with Nopales?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon vegetable oil
  • 1/4 onions, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup button mushrooms, sliced
  • 1 cup nopal, in julienne, cooked
  • 3 sprigs epazote
  • 1 árbol chile, finely chopped
  • pinches salt
  • pepper
  • 2 avocados
  • 1/4 cups fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 2 tomatoes, in cubes
  • 1/4 cups red onion, finely chopped
  • 1/4 cups fresh cilantro, finely chopped
  • 3 tablespoons serrano chile, finely chopped
  • 4 corn tostadas, baked
Preparation
15 mins
20 mins
Low
  • In a skillet over medium heat, cook the onion and garlic with a bit of oil. Add the mushrooms, nopales, epazote, árbol chili, salt, and pepper, and cook until the liquids reduce. Set aside.
  • For the guacamole, blend the avocado with the cilantro, lime juice, salt, garlic powder, and olive oil until you achieve a creamy and smooth mixture. Set aside.
  • For the pico de gallo, mix the tomato with the red onion, cilantro, serrano chili, salt, and pepper.
  • On a baked corn tostada, spread the guacamole, add the mushroom stew, and garnish with pico de gallo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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