Mushroom tostadas with pinto beans and cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mushroom tostadas with pinto beans and cabbage slaw

Vegan, Dairy-Free

2 Servings, 690 Calories/Serving

20 Minutes

Toasty tortillas, juicy mushrooms, spiced-up beans, and crunchy slaw—this is one leveled-up dish. But just you wait for our chile-mango sauce. It’s smooth, it’s thick, and it’s got a sweet kick. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 8 Mi Rancho 100% corn tortillas
  • 5 ounces organic cremini or other button mushrooms
  • 2 cups cooked pinto beans
  • Sunbasket New Mexican chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded green or other cabbage
  • Sunbasket spicy chile-mango blend (mango - gochujang) (optional)

Nutrition per serving

Calories: 690, Protein: 16g (32% DV), Fiber: 15g (60% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 960mg (40% DV), Carbohydrates: 69g (23% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Crisp the tortillas

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed. Leave any oil in the pan. While the tortillas are crisping, prepare the mushrooms and beans.

2

Prep and cook the mushrooms and beans

  • Thinly slice the mushrooms.
  • Rinse the pinto beans.

Spoon off all but 2 to 3 teaspoons oil from the pan used for the tortillas, or add oil if needed to total 2 to 3 teaspoons. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. 

Add the beans and New Mexican chile salsa and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat. Using a fork or masher, mash the beans to a coarse paste, season to taste with salt and pepper, and cover to keep warm. While the mushrooms and beans are cooking, prepare the radishes and the slaw. 

3

Prep the radishes; make the cabbage slaw

  • Thinly slice the radishes for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, toss together the cabbage, half the cilantro, and ½ teaspoon [1 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the tortillas to individual plates. Spoon on the mushrooms and beans and top with the cabbage slaw, radishes, and as much chile-mango blend as you like. Garnish with the remaining cilantro and serve. 

Kids Can!
  • Line a plate with paper towels.
  • Rinse the beans. 
  • Divide the cilantro in half. 
  • Assemble the cabbage slaw.
  • Help assemble the tostadas.