There’s no missing the meat with these tostadas!
Mushrooms are such great carriers of flavour and these aren’t too spicy, I’ve been known to eat any leftovers for breakfast.
If you are not avoiding dairy, a little sour cream over the top when they are hot is a lovely addition, otherwise I like a squeeze of lime and some fresh coriander.
I like to just crisp my corn tortillas up in a hot oven or on a hot pan, you can fry them in oil the traditional way but we are trying to cut down a bit so baking it is!
Serves 2 as a starter.
30mls olive oil
1 small red onion, diced
1 small red chilli, finely diced
2 teaspoons smoked paprika
pinch chipotle chilli
250g mushrooms, I quarter mine
salt and pepper
a little fresh coriander and lime juice to finish
4 small corn tortillas
In a frying pan, heat the oil and add the fresh chilli and onion, cook until soft.
Add the chipotle chilli and smoked paprika followed by the mushrooms, cook quickly over a high heat.
Once cooked, spoon onto your tortillas and sprinkle with coriander and a little squeeze of lime juice, serve immediately.