Epic Tostadas with smoky mushrooms and charred pineapple salsa
A tostada is where a tortilla is toasted to form the base of a dish and similar fillings can be used to a burrito or taco. Here we make 3 components to make a truly delicious meal, we make refried beans, a charred pineapple salsa and some smoked oyster mushrooms. The tortillas in some cases are deep fried however here we toast them in the oven for a lower fat version.
Takes 25 minutes
Serves 4
Ingredients
- 1 pack tortilla wraps
Refried beans
- 400 g kidney beans
- 1/2 red onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp cumin seeds
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1/2 tsp ground chilli powder
- 150 ml water
- 1 lime juice
- 2 tbsp Tamari
- 1 avocado
Charred Pineapple Salsa
- 1 pineapple
- 12 cherry tomatoes
- 1/2 red onion
- 10 g fresh coriander
- 1 green chilli
- 1/2 tsp salt
Smokey mushrooms
- 250 g Oyster Mushrooms
- 3 tbsp tamari
- 1 tsp smoked paprika
To serve
- Avocado slices, Coconut yogurt, Pickled red onions, Coriander
Instructions
- Preheat the oven to 180 degrees. Add the tortillas to the oven so they are well spread out and bake for approx 5 mins each side until they go lightly golden and go crispy. Take out and set aside.
- For the refried beans, peel and dice the red onion and garlic. Drain and rinse the beans, heat a frying pan over a high heat and add 1 tsp of oil along with the diced onion and fry for 4 mins until it starts to golden around the edges, add in the garlic and the spices and cook for 1 minute stirring constantly. Add in 50ml of water and the drained beans and mix well and cook for 2-3 mins. Use the back of a wooden spoon to start to mash the beans. Add in the tamari and juice of 1 lime.. Mash the beans until it forms a paste-like texture. Add more water if it looks dry. You want the texture to be spreadable but not too thin and not too thick. Season with salt and black pepper to taste, It should have a strong base flavour.
- For the pineapple salsa, heat a griddle pan or clean frying pan on high heat. Peel and core the pineapple and cut the flesh into long fingers. Add them to the hot griddle pan or frying pan ensuring each piece is touching the bottom of the pan. Fry until it starts to char and turn and repeat on the other side. Remove from the heat and cut into small pieces approx 1 cm cubed. If there is any pineapple juice or residue left in the pan add 1-2 tbsp of water to deglaze the pan and cook off this residue until it reaches a light sauce like consistency and pour into a glass. Peel and finely dice the ½ red onion, finely dice the coriander, cut the cherry tomatoes into quarters and add to the pineapple and mix well. Season with a generous pinch of salt and pour over any of the pineapple deglaze juice (if you have any) and set aside.
- For the mushrooms; shred the mushrooms into long strips. Heat a clean frying pan on high heat and once hot add a single layer of mushrooms and ½ tsp of smoked paprika and mix well. Fry on hot heat for 1 minute and then use a clean saucepan that fits inside the frying pan to compress the mushrooms. This will encourage more charring and a more “meaty” texture as more of the water inside the mushrooms is forced to evaporate. Cook for 2 mins with the saucepan on top, then remove and turn the mushrooms and repeat for another 2 mins. Remove the saucepan and add in 1.5 tbsp of tamari and mix well. Taste the mushrooms they should taste like flavour bombs! Set these mushrooms aside and repeat with the remaining mushrooms if there are any left.
- Cut the avocado in half, remove the stone and the flesh and cut the flesh into thin strips.
- To bring together; Take the crispy tortillas or a tostada and add a generous layer of refried beans on the base, some avocado slices on top, followed by a good dollop of the pineapple salsa and top it off with some of the smoky mushrooms on top. Finish with a splash of some coconut yogurt and pickled red onions on top for a beautiful meal!