These Vegan Tostadas are your new favorite weeknight meal! Easy to prepare, full of flavor, and endlessly customizable.
These Vegan Tostadas with Mushrooms and Corn are just what you need on those low-energy days—quick, easy, and incredibly delicious. Even when you’re not feeling 100%, they’ll leave you feeling satisfied.
Table of Contents
Why I Love These Veggie Tostadas
- Tostadas are ideal for gatherings, letting everyone build their own.
- A delicious, plant-based meal that even non-vegans enjoy.
- Made with pantry staples, it’s easy to whip up without extra grocery trips.
Recipe Ingredients
Mushrooms – Roasting mushrooms along with the corn brings out their earthy flavor. I recommend using cremini for a bit more depth if you have them on hand.
Corn Kernels – Sweet and juicy, roasted corn balances the savory mushrooms. Frozen works too, just dry them before roasting.
Cumin – Adds warmth and depth. You don’t need much, but add more if you like stronger flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Beans – For a bean-based variation, you can replace the mushroom-corn mixture with a variety of bean mixture. Seasoned black beans, pinto beans, or refried beans (black or pinto) work well, adding protein and a creamy texture to help hold the toppings in place.
Roasted Veggies – Swap the mushroom-corn mixture with roasted sweet potatoes, bell peppers, or zucchini. These veggies add a delicious blend of sweet, savory, and crunchy textures, giving your tostadas a flavorful twist.
Shredded Greens – Add shredded lettuce or shredded cabbage for a fresh topping.
How to Make Vegan Tostadas
Step #1: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the mushrooms and corn on a large-rimmed baking sheet and drizzle with the olive oil. Sprinkle the salt, cumin, and garlic powder over the top, then use a wooden spoon to toss the vegetables and coat with oil. Arrange the vegetables in a single layer on the pan (as best you can). Roast for 15 minutes, stirring once halfway through.
Step #2: Meanwhile, pour about 2 inches of vegetable oil into a large pot and place over medium heat. Once the oil is shimmering, add the tortillas one at a time and fry until golden brown and crispy, about 1 ½ minutes. Use tongs to carefully transfer the fried tortillas to a paper towel-lined baking sheet.
Step #3: Assemble the tostadas by placing two fried tortillas on a plate, topping with a quarter of the mushroom-corn mixture, and topping with tomatoes, avocado, cilantro, and lime juice. Repeat with remaining tortillas.
Expert Tips
Warm the Tortillas Before Frying – Warming tortillas in a skillet first helps prevent cracking, giving you a sturdier, crispier base.
Layer for Stability – Start with a thin layer of beans or mashed avocado to help keep the toppings from sliding off when you eat.
Use a Cooling Rack – Place fried tortillas on a cooling rack instead of paper towels to keep them extra crispy.
FAQs
You can include options like olives, vegan cheese, guacamole, salsa, diced red onions, cilantro, pico de gallo, green chiles, bell peppers, green onions, cherry tomatoes, or a drizzle of hot sauce for extra flavor and texture.
Absolutely! You can use vegan cheese, cashew cheese, or if you’re not strictly vegan, options like cheddar, crumbled cotija cheese, queso fresco, or feta cheese. You can mix it up depending on what you have on hand.
You can fry tortillas in any neutral oil like canola, vegetable, avocado, or grapeseed oil. Avoid olive oil, as its flavor can overpower the other ingredients.
Storage Information
To store the Vegan Tostadas leftovers, place the mushroom-corn mixture in an airtight container and refrigerate it in the fridge for up to 3 days. The fried tortillas are best eaten fresh but can be stored separately in a sealed container at room temperature for 1-2 days. It’s not recommended to freeze the tortillas or the vegetable mixture, as they may lose texture.
To reheat the mushroom-corn mixture, warm it in a skillet over medium heat until heated through.
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Vegan Tostadas Recipe
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Ingredients
- 10 ounces mushrooms - sliced
- 1 1/2 cups corn kernels
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
- 8 corn tortillas
- 1 cup quartered cherry tomatoes
- 1 avocado - diced
- 1/2 cup chopped cilantro leaves
- 1 lime - quartered
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the mushrooms and corn on a large-rimmed baking sheet and drizzle with the olive oil. Sprinkle the salt, cumin, and garlic powder over the top, then use a wooden spoon to toss the vegetables and coat with oil. Arrange the vegetables in a single layer on the pan (as best you can). Roast for 15 minutes, stirring once halfway through.
- Meanwhile, pour about 2 inches of vegetable oil into a large pot and place over medium heat. Once the oil is shimmering, add the tortillas one at a time and fry until golden brown and crispy, about 1 ½ minutes. Use tongs to carefully transfer the fried tortillas to a paper towel-lined baking sheet.
- Assemble the tostadas by placing two fried tortillas on a plate, topping with a quarter of the mushroom-corn mixture, and topping with tomatoes, avocado, cilantro, and lime juice. Repeat with remaining tortillas.
NOTES
Nutrition
We will be having this tomorrow night. Yummm!
Haven’t we all been where you are at. Sometimes I am not sick, it’s like I have this HUGE energy drop. I do work at a desk, but I deal with people and details. So it’s hard to soldier thru it. But the good news is, it prompted you to come up with a recipe that looks like you have done something special, but you haven’t. Perfect for those days. Well done and I hope you are feeling more up to speed now.
Thank you so much, Carol! This Portland weather really isn’t helping – I just want to go back to bed and read a book 🙂
I’m sorry you’re having a bad week. If it helps at all, your tostadas look wonderful. 🙂
Thanks, Kristi! Food always helps 😉