Créé avec l’IA
Vegan Mushroom and Corn Tostadas
25 min 194 kcal par portion Facile
Ingrédients
4 Portions
- corn tostada shells4 pieces (28g each)
- cremini mushrooms, sliced250 g
- corn kernels, cooked1 cup (150g)
- red onion, diced0,5 cup (60g)
- olive oil1 tbsp (14g)
- smoked paprika0,5 tsp
- chili powder0,5 tsp
- salt0,5 tsp
- cilantro, chopped0,25 cup (10g)
- lime, cut into wedges1 lime (30g)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced red onion and sauté for 2-3 minutes until softened.
- 3
Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
- 4
Stir in the cooked corn kernels, smoked paprika, chili powder, and salt. Cook for another 2-3 minutes until everything is well combined and heated through.
- 5
Remove the skillet from heat and stir in the chopped cilantro.
- 6
Place the corn tostada shells on serving plates.
- 7
Spoon the mushroom and corn mixture evenly over each tostada shell.
- 8
Garnish with extra cilantro if desired and serve with lime wedges on the side for squeezing over the tostadas.
- 9
Enjoy your Vegan Mushroom and Corn Tostadas while they are fresh and crisp!
