This is a very simple recipe, something easy to throw together on a busy weeknight, but you can also dress it up as much as you please with grilled or sautéed vegetables if you have the time and the inclination. I didn’t want to fuss too much, so I bypassed the squash, zucchini, eggplant, onions, and fresh corn at the grocery store and instead just limited myself to mushrooms. Mushrooms and spinach are one of my favorite combinations, so it was a real no-brainer for me.
Since this is a self-assemble style meal, it’s really easy for diners to customize their tostadas. Don’t like spinach? Skip it! Want more mushrooms? Knock yourself out! And although they’re a bit messy, they’re also a lot of fun to eat. No utensils required!
Ingredients
8 oz bag fresh spinach
2 small -or-1 large package of mushrooms, washed and thickly sliced
1 can black beans, drained and rinsed
Onion powder (to taste)
Chili Powder (to taste)
Cumin powder (to taste)
Sea salt -or- Smoked sea salt (if available)
1 can pre-prepared Enchilada sauce
One package tostada shells
Nutritional yeast (if vegan) or the shredded cheese of your choice.
1 fresh orange (for juice)
Avocado (if desired)
First, sauté the mushrooms over high heat until they release their water. Continue cooking them until the water evaporates. While the mushrooms are cooking, steam the spinach. Add the whole bag to a large bowl, sprinkle generously with onion powder and add a small amount of water. Cover, and microwave for 3-4 minutes. Once drained and rinsed, place the black beans in a bowl and sprinkle with cumin, chili powder, and smoked sea salt to taste. I took it pretty easy with the seasonings because cumin and chili powder can be fairly strong- I just used a light sprinkle. When the spinach has finished in, take it out and heat the beans in the microwave. Once the beans are hot, open the enchilada sauce and heat it in the microwave for a quick minute.
All that’s left is assembling! I layered the spinach first, then heaped beans on top of that, and then mushrooms. I topped it with enchilada sauce and a generous sprinkle of nutritional yeast and then COMPLETELY FORGOT I had a beautifully ripe avocado waiting to top it all off. Argh! I sliced my orange in half and squeezed it over the tostada. So delicious, and so simple!!!
Black Bean and Spinach Tostadas- vegan and gluten free!
Ingredients
- Ingredients
- 8 oz bag fresh spinach
- 2 small -or-1 large package of mushrooms washed and thickly sliced
- 1 can black beans drained and rinsed
- Onion powder to taste
- Chili Powder to taste
- Cumin powder to taste
- Sea salt -or- Smoked sea salt if available
- 1 can pre-prepared Enchilada sauce
- One package tostada shells
- Nutritional yeast if vegan or the shredded cheese of your choice.
- 1 fresh orange for juice
- Avocado if desired
Instructions
- Sauté the mushrooms over high heat until they release their water. Continue cooking them until the water evaporates.
- While the mushrooms are cooking, steam the spinach. Add the whole bag to a large bowl, sprinkle generously with onion powder and add a small amount of water. Cover, and microwave for 3-4 minutes.
- Once drained and rinsed, place the black beans in a bowl and sprinkle with cumin, chili powder, and smoked sea salt to taste.
- When the spinach has finished in, take it out and heat the beans in the microwave.
- Once the beans are hot, open the enchilada sauce and heat it in the microwave for a quick minute.
- Then assemble!
- I layered the spinach first, then heaped beans on top of that, and then mushrooms. I topped it with enchilada sauce and a generous sprinkle of nutritional yeast then avocado slices
I love making vegan meals and not eating meat all the time, and this recipe is very healthy and I am going to try and make it! thanks for sharing.
This sounds so good and looks delish. We haven’t had spinach in a while, I’d like to try this!
We’re not vegan but I think we’d love to add spinach to our rotation!