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!
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.
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.
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.
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.
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.
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.
Finally, wash and thinly slice the radishes. Place these in a storage bag.
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).
Preheat oven to 350 degrees F.
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.
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.
While the tortillas are in the oven, you can be reheating your beans and mushrooms.
When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.
Now comes the assembly. First, spread a layer of black beans on the tortillas and then top with shredded Manchego.
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.
Top with Cilantro Lime Cream, radishes, and fresh cilantro. Enjoy!