Mushroom and Black Bean Tostadas

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Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until perfectly crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, more cheese, and then baked until the cheese is melted.  Top it with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Again, CRAZY GOOD!  I made these Mushroom and Black Bean Tostadas while my Dad was visiting this past weekend and we could barely wait until they were on the table before attacking them.  I also may or may not have had one the next morning for breakfast🙄.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Tostadas are great because you can top them with just about anything you want.  Traditionally, they are topped with refried pinto beans and cheese, so I wanted to stick somewhat close to that, but venture out a bit.

Refried beans are quite literally beans that are fried two times.  They are first cooked and then mashed and cooked again.  My version takes a couple short cuts to save on time.  I suggest buying canned cooked beans and then putting all of the ingredients into a food processor and blending them up with the beans before cooking them in a skillet.  (Check out my SHOP Page for the mini food processor that I literally cannot live without as it makes my life so much easier!)  I also went with Black Beans since I just really love them and we always have them them in the house for a variety of recipes.  EASY!  DELICIOUS!

Ok, now on to the prep!

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal Kit…

(See the recipe below for more details)

  • I love to buy pre-sliced mushrooms, but if you have whole, then slice them in advance and saute them ahead as well.  These too can be reheated when ready to assemble the tostadas.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The beans can be entirely made ahead of time and stored in the fridge.  Simply warm them up on the stove when ready to use.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The Cilantro Lime Cream…yep, this too can be made ahead!!
  • Shred the Manchego cheese using the large side of a shredder and place in storage bag. For the Cheese, I went with Manchego, which is a bit nuttier than a standard cheddar and has a deeper flavor that pairs so incredibly with mushrooms.  Manchego generally comes in 3-month, 6-month, or 12-month aged varieties.  I like the 6-month because it is firmer the more it ages, the flavor is more intense and the price is a bit easier on the wallet than the 12-month, but any of these will do!
  • Slice the radishes and any other garnishes that you like to add ahead too.
  • Wow, you have practically made this entire dish ahead, so on a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

COOK YOUR MEAL:
  • On the night you’re ready to cook, pull your KIT out from the fridge!
  • Preheat oven to 350 degrees F.
  • Place the tortillas flat on a sheet pan.  Spray both sides of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.
  • While the tortillas are in the oven, you can be reheating your beans and mushrooms.
  • Now comes the assembly.  First, spread a layer of black beans on the tortillas and top with Manchego Cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Next top with mushrooms. Then add another sprinkle of cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted.
  • Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted.  Top with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Simple, Gluten-Free, Vegetarian, Delicious!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 346 kcal
Author Carrie Tyler

Ingredients

Refried Black Beans

  • 1 can Black Beans, 15oz
  • 1 clove Garlic
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • Extra Virgin Olive Oil Spray

Mushrooms

  • 8 oz White Button Mushrooms, Sliced
  • Extra Virgin Olive Oil Spray
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Pepper

Tortillas

  • 12 Corn Tortillas
  • 1 tsp Chili Powder sprinkled over each tortilla
  • 1/2 tsp Salt
  • Extra Virgin Olive Oil Spray

Cilantro Lime Crema

  • 1/2 cup Sour Cream
  • 1 Lime
  • 1 Tbsp Cilantro, chopped
  • 1/8 tsp Salt

Other

  • 8 oz Manchego Cheese, Shredded
  • 1 oz Cilantro
  • 5 Radishes

Instructions

Prep-Ahead

  1. To a preheated hot medium-large skillet, spray a coating of Extra Virgin Olive Oil.  Then add your sliced mushrooms, salt, and pepper.  Spread out into an even layer as best as you can and then let them sit (don't stir) for 2-3 minutes or until the bottoms are seared and the natural sugars create this delicious brown edge.  Then mix them up so that the other side is face down and gets a nice sear.  They will reduce in size so that all mushrooms can now get some pan surface.  

  2. Drain and rinse the can of black beans.  Add them to a food processor with with 1/4 cup water, 1 clove of garlic, and the cumin.  Pulse to mince the garlic and blend up the beans.  

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  3. You want the beans mostly blended, but with some texture, as these will get cooked down and then spread on the tortillas.  Scrape down the sides of the blender and add more water if needed, 1 tablespoon at a time, continuing to pulse until you get the ideal texture and there are no big chunks of garlic.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  4. After blending, add the beans to the same skillet used for the mushrooms; there is no need to clean off, as its all great flavor in there! Just make sure the pan is hot again and add another light coating of Extra Virgin Olive Oil Spray. Stir the beans around as they cook so as not to burn. Turn the heat down to med-low and cook for 10 minutes so that the moisture cooks off and the beans get nice and thick.
  5. Zest the entire lime, then quarter it.  Place 3 of the quarters in a storage bag.  Finely chop 1 Tbls of cilantro for the cream and put off to the side.  Then rough chop another 3-4 tbls of cilantro for garnish and place in storage bag.

  6. To a small mixing bowl, add the sour cream, the lime zest, the juice from one quarter of the lime, the 1 Tbls finely chopped cilantro, and the salt.  Mix to combine, then cover and store in the fridge.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  7. Since Manchego generally doesn't come shredded, you can shred it ahead of time using the large side of the grater.  Place the cheese in a storage bag for the fridge.

  8. Finally, wash and thinly slice the radishes.  Place these in a storage bag.

  9. On a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

Time to Cook:

  1. On the night you’re ready to cook, pull your KIT out from the fridge!
  2. Preheat oven to 350 degrees F. 

  3. Place the tortillas flat on a sheet pan.  Try to fit as many as you can without overlapping them.  Its ok if they touch, but if they are laying on top of each other they will not get crisp in those places.  You will likely need 2 pans to cook the tortillas or you can do them in batches.  

  4. Spray the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Then flip the tortillas over and do the same to the other side.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.

  5. While the tortillas are in the oven, you can be reheating your beans and mushrooms.  

  6. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.

  7. Now comes the assembly.  First, spread a layer of black beans on the tortillas and then top with shredded Manchego.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  8. Next top with mushrooms. Then add another sprinkle of cheese.  Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted. 

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  9. Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Creamy Cajun Beans & Cauliflower over Quinoa

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Creamy Cajun Cauliflower and Beans in apot with wood spoon.  The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish

This Creamy Cajun Beans and Cauliflower over Quinoa is a vegetarian dish for EVERYONE!  Kids, adults, meat eaters, and veggie lovers will all love this recipe.  The not-too-hot fantastic cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.  Creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here!

Spoonful of Creamy Cajun Cauliflower and Beans over Quinoa over a filled bowl. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. 

This is a great dinner recipe for a Meatless Monday or anytime you want to get more veggies and plant-based proteins in! 

Equipment

You can use a dutch oven or large frying pan/skillet for this recipe.  It needs to be large enough to fit the cauliflower, beans, and sauce.  I like to use a dutch oven because it has a wide bottom and tall sides for mixing.  

Prep-Ahead Steps for this Cajun Beans and Cauliflower Recipe

For this recipe, you can cut the cauliflower, slice the mushrooms and scallions, make the cajun spice, and drain the beans.  You can even make the quinoa ahead and reheat it later.

I like to double or triple this cajun spice mix recipe and keep it for sprinkling into a variety of quick dinner mains or sides.  It includes Chili powder, cumin, oregano, garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and ground black pepper.

8 Cajun Spices in a bowl for Creamy Cajun Cauliflower and Beans.

For the cauliflower, simply take your knife and cut along the outside of the florets about 1/2 down to get the small tips.  You can use all of the florets and even the stems, just cut into small pieces. 

Knife cutting Cauliflower pieces on a cutting board for Creamy Cajun Cauliflower and Beans.

Thin slice the scallions.  Clean and slice the mushrooms.  Drain the black beans and garbanzo beans (chickpeas). 

Cooking Steps 

To cook this recipe, preheat your pan/pot on high heat.  Add Olive oil,  mushrooms, cauliflower, and scallions (save some of the greens for garnish). Turn heat down to medium and saute the vegetables for 5-6 minutes until seared and starting to soften.  Don’t worry about them cooking completely at this point as they will continue to cook in the coming steps.

Cauliflower pieces, scallions, and sliced mushrooms cooking in a pot for Creamy Cajun Cauliflower and Beans. 

Add the garbanzo and black beans, as well as a tablespoon of the cajun seasoning. Stir and cook for another 2 minutes. Sprinkle 2 Tbls of all purpose flour over the cauliflower and mushrooms in the pan and stir to combine.

Beans and cajun seasoning added to cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.

Flour, milk, broth added to beans, cajun seasoning, cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.

Creamy Cajun Cauliflower and Beans in a pot with wood spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish

Serve this over Quinoa for even more protein and a glorious combination that you will fall in love with!

Creamy Cajun Cauliflower and Beans over Quinoa in a bowl with spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. 

Creamy Cajun Beans and Cauliflower over Quinoa

I love spice and this Creamy Cajun Beans and Cauliflower over Quinoa recipe is great because you can spice-it up or down as much as you want!  The cajun flavors and healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.  The creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here!  Serve this over our star supergrain, Quinoa and you will fall in love!

Course Main Course
Cuisine Cajun
Keyword black beans, cauliflower, chickpeas, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 490 kcal
Author Carrie Tyler

Ingredients

  • 1 cup sliced mushrooms
  • 2 scallions
  • 1/4 Head Cauliflower
  • 1/2 cup milk
  • 1 cup Vegetable Broth
  • 6-7 ounces Garbanzo beans, cooked (Chickpeas)
  • 6-7 ounces Black beans, cooked
  • 1 cup White Quinoa, uncooked
  • 3 Tbls All Purpose Flour
  • 1 teaspoon Extra Virgin Olive Oil

Cajun Seasoning

  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper or to taste
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper

Instructions

Prep Ahead Steps

  1. Of course, you can use a Cajun Seasoning Mix if you have one that you love.  But if not, then in a small bowl, mix all of the Cajun seasoning ingredients.  Set aside for later.

  2. Break apart about 2 cups of cauliflower florets into bite-size pieces.  Slice the scallions.  Slice the mushrooms.  Drain and rinse the garbanzo beans and black beans.  

    Knife cutting Cauliflower pieces on a cutting board for Creamy Cajun Cauliflower and Beans.

Cooking Steps

  1. Rinse 1 cup of uncooked quinoa in a strainer with warm water. Add to sauce pot with 2 cups water and a pinch of salt.  Bring to a boil, stir, then reduce to a light simmer.  Cover and simmer for 20 minutes.  After 20 minutes, turn off heat, but keep covered until ready to serve.

  2. To a preheated pan/pot on high heat, add a tsp coconut oil, mushrooms, cauliflower, and scallions (save some of the greens for garnish).  Turn heat down to medium and saute the vegetables for 5-6 minutes until seared and starting to soften.  

    Cauliflower pieces, scallions, and sliced mushrooms cooking in a pot for Creamy Cajun Cauliflower and Beans.
  3. Add the garbanzo and black beans, as well as a tablespoon of the cajun seasoning. Stir and cook for another 2 minutes.  Sprinkle 2 Tbls of all purpose flour over the cauliflower and mushrooms in the pan and stir to combine.

    Flour, milk, broth added to beans, cajun seasoning, cauliflower and mushrooms in a pot for Creamy Cajun Cauliflower and Beans.
  4. Add 1/2 cup low-fat milk and stir.  Then add the broth and stir.  Cook on medium-low until sauce has thickened.  Taste for seasoning and add more cajun seasoning as needed.

    Creamy Cajun Cauliflower and Beans in a pot with wood spoon. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish
  5. Loosen the quinoa with a fork and then place some on each plate.  Top with the Creamy Cajun Beans and Cauliflower.  Garnish with scallions.

    Creamy Cajun Cauliflower and Beans over Quinoa in a bowl. The mild cajun flavors combined with  healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish.