Inspired by Mexican and Latin American tostadas (“toasted” in Spanish), this plant-forward variation features earthy mushrooms and lots of nutritious California walnuts. The combination lends a hearty texture and makes the ideal blank canvas for lots of spices and toppings. Cut down on food waste by repurposing stale tortillas. When lightly fried in avocado oil, they become golden brown and crispy, the perfect vehicle for the creamy walnut and mushroom topping.
- 1 cup raw California walnuts,
- 1/ 2 cup plus 2 tablespoons avocado oil, divided
- 1 yellow onion chopped
- 8 baby bella mushrooms finely chopped
- Kosher salt, to taste
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/ 2 teaspoon onion powder
- 1/ 2 teaspoon dried oregano
- 1/ 2 teaspoon smoked paprika
- pinch cayenne pepper
- 1 tablespoons tomato paste
- 8 small corn tortillas
- Sliced avocado, shredded lettuce, cilantro, pico de gallo, crema (or nondairy alternative), lime wedges, hot sauce, for serving
Cover walnuts with warm water and soak for at least 20 minutes (or up to overnight, covered and refrigerated). Drain. Pulse in a food processor until coarsely chopped. Set aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and mushrooms, cook, stirring frequently, until mushrooms have released their liquid, about 8-10 minutes. Season with salt.
Add garlic, cook for about 30 seconds until fragrant. Add walnuts, stirring until combined. Add tomato paste, cook, stirring constantly to coat the vegetables, for about 1 minute. Add spices, stir frequently until fragrant, about 30 seconds. Add ¼ cup water (or more) to create a thick but saucy texture. Season with salt, keep warm.
Line a baking sheet with paper towel. Heat remaining ½ cup oil in a medium skillet over medium-high heat. Working one at a time, fry tortillas for about 2-3 minutes on each side, pressing down with a spatula to help edges from curling. Drain on paper towel and sprinkle with salt. Continue with remaining tortillas.
Spread walnut-mushroom mixture on tostadas, top with avocado, lettuce, cilantro and pico de gallo. Drizzle with crema (or nondairy alternative). Serve with lime wedges and hot sauce.