In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Mushroom tostadas with pinto beans and cabbage slaw
Dairy-Free, Mediterranean, Vegan
2 Servings, 730 Calories/Serving
20 Minutes
Toasty tortillas, earthy 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.
In your bag
- 8 Mi Rancho 100% corn tortillas
- 5 ounces organic cremini or other button mushrooms
- 1½ 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)
- 1 or 2 organic radishes (about 2 ounces total)
- 1 wedge organic green or other cabbage (about 7 ounces)
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket spicy chile-mango blend (mango - gochujang)
Nutrition per serving
Calories 730, Total Fat 43g (55% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 680mg (30% DV), Total Carb. 76g (28% DV), Fiber 24g (86% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 18g
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, Sesame.
Instructions
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. Wipe out 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.
In the same pan used for the tortillas, warm 2 to 3 teaspoons oil 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, coarsely mash the bean mixture, 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.
- Cut away any core from the cabbage. Thinly slice half the cabbage; save the rest for another use.
- Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, toss together the sliced 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.