INGREDIENTS:
- 10 ounces mushrooms, sliced
- 1½ cups corn kernels
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Vegetable oil for frying
- 8 corn tortillas
- 1 cup quartered cherry tomatoes
- 1 avocado, diced
- ½ 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 1½ 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.
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