Vegan Spicy Mushroom Pepper Tostadas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked tortillas topped with a spicy sautéed mushroom and bell pepper mix, cheese, and fresh garnishes. A vegetarian take on Mexican tostadas with bold, savory flavors and satisfying crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons oil
- 1 cup thinly sliced onions
- 1/2 green bell pepper (thinly sliced)
- 1/2 red bell pepper (thinly sliced)
- 8 ounce mushrooms (thinly sliced, white or cremini or other)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon chipotle chili powder (or add in 1 tablespoon of adobo sauce from the can along with the 1 chipotle pepper)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 cup water
- 4-8 tortillas depending on the size of the tortillas (I used 8 inch tortillas and needed 6 of them)
- 3/4 cup vegan cheese shreds (more or less to taste)
- 1 cup chopped romaine lettuce
- 1 cup pico de gallo or other salsa of choice
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 584mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.