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    Home » Appetizer Recipes

    Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla

    Published: Jun 19, 2021 by Richa 11 Comments

    Jump to Recipe   Print Recipe

    Tostada meets quesadilla in these Mexican vegan mushroom pepper tostadillas ! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy vegan tostada perfection.

    vegan mushroom and bell pepper tostadas cut into wedges and served on a wooden board

    If a Mexican version of a veggie and cheese sandwich sounds like your thing you will love these vegan mushroom tostadillas!

    They are like a quesadilla but baked instead of pan-fried – so more like a tostada. But I’ll explain the difference in a second and just call these tostadillas for now. Some might know these under Mexican Pizzas. You can call them whatever you want as long as you try them because these are delish. Admittedly, they are messy to eat! So not the best thing to serve for a first date – but every bite is a heavenly combination of crunchy – toasty and savory- cheesy that will make you fall in love with these double-decker vegan tostadas!

    What are tostadas?

    Tostada is Spanish and means “toasted”so tostada can refer to various Mexican / Latinamerican dishes which are toasted or use a toasted ingredient. But to keep it simple – Mexican tostadas, (in diminutive also called Tostaditas) are typically wheat tortillas that are baked, deep-fried or toasted in a pan until crispy, then topped with whatever you like! Refried beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa are the most common toppings.

    For this recipe, we adopt the tostada concept but make our vegan tostadas twice as delicious by adding a second layer of tortilla and cheese on top of the bottom layer and serving it with typical tostadas toppings. So a cross between quesadilla and tostadas.

    vegan mushroom tostadillas served topped with salsa and romaine on a wooden chopping board

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    Recipe Card

    Print Recipe
    5 from 5 votes

    Vegan Spicy Mushroom Pepper Tostadas

    Mexican tostada meets quesadilla in these vegan mushroom pepper tostadillas ! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy tostada perfection.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Main Course
    Cuisine: Mexican
    Keyword: tostadas recipe, tostadas with mushrooms, vegan tostadas recipe
    Servings: 4
    Calories: 190kcal
    Author: Vegan Richa

    Ingredients

    Mushroom Pepper Filling:

    • 2 teaspoons oil
    • 1 cup (160 g) thinly sliced onions
    • 1/2 green bell pepper thinly sliced
    • 1/2 red bell pepper thinly sliced
    • 8 ounce (230 g) 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 (120 ml) water

    For the rest of the tostadillas:

    • 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

    Instructions

    • To make the filling, heat a skillet over medium heat. Add oil. Add in the onion, bell peppers, mushrooms and a dash of salt and toss well. Cook until the onions are starting to turn translucent. Then add in the rest of the ingredients except water and mix well.
    • Cook the spices for a minute then add in the water and mix in and then continue to cook this mixture until it thickens and the mushrooms are cooked to preference and take off heat.
    • To prepare the tostadillas, line a large baking sheet parchment. Place tortillas on the baking sheet and put them in the oven at 400 degrees Fahrenheit (205 c) for 3-5 minutes or until they start to get crisp.
    • Remove half the tortillas from the oven then add a layer of the filling on one of the tortillas, top with vegan cheese shreds and another baked tortilla and press down. You can also sprinkle cheese on the top tortilla if you like.
    • Repeat until the filling is gone. For homemade cheese options, see my vegan mozzarella or use my nacho cheese sauce
    • Place tostadas back in the oven at 400 degrees Fahrenheit (205c) and bake until the cheese melts and the tortillas are crisp.
    • Move the baking sheet around after 7-8 minutes for even browning of the tortillas.
    • Remove the tostadillas from the baking sheet and slice as you like. To serve, place the tostadillas in a plate top with some lettuce and pico de gallo and serve immediately.
    • To make tostadillas in a skillet: toast up the tortillas in a hot skillet over medium high with or without oil till the tortillas are crisping up a bit but not totally a cracker crisp. Once slightly crisped, Place filling on one tortilla. Top witb cheese and another tortilla and continue to toast over medium heat on the skillet until cheese melts and tortillas get crispy. Flip after a few mins to crisp both sides

    Notes

    • As a variation, you can also use a mixture of jackfruit and mushrooms instead of all mushrooms in the filling.
    • For making it into a heartier meal, you can spread a layer of refried beans onto the tortillas along with the filling.
    • Make these as quesadillas for a quicker option.
    • use corn tortilla or Glutenfree tortillas to make this Glutenfree 
    • For homemade cheese options, see my vegan mozzarella or use my nacho cheese sauce

    Nutrition

    Nutrition Facts
    Vegan Spicy Mushroom Pepper Tostadas
    Amount Per Serving
    Calories 190 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 677mg29%
    Potassium 513mg15%
    Carbohydrates 34g11%
    Fiber 4g17%
    Sugar 12g13%
    Protein 6g12%
    Vitamin A 2473IU49%
    Vitamin C 41mg50%
    Calcium 77mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • tortillas – I used 8 inch wheat tortillas but you can use small corn tortillas as well
    • a homemade Mexican spice blend made from ground cumin, smoked paprika, garlic powder, onion powder, chipotle chili powder, cinnamon, allspice, black pepper, and oregano.
    • mushrooms – white or Cremini mushrooms work well but you can use portobello, shiitake or oyster mushrooms as well
    • onions and bell peppers – the classic fajitas veggie mix that is ubiquitous in Mexican dishes
    • tomato paste adds some umami to the filling and adds a lovely red color
    • I like to add some vegan cheese shreds as well but this is optional
    • toppings: romaine lettuce and salsa or pico de gallo

    Tips:

    • As a variation, you can also use a mixture of jackfruit and mushrooms instead of all mushrooms in the filling.
    • For making it into a heartier meal, you can spread a layer of refried beans onto the tortillas along with the filling.
    • If you don’t have chipotle chili powder you can use canned chipotle in adobo. Just add in 1 tablespoon of the adobo sauce from the can along with the 1 chipotle pepper.
    • When preparing your filling make sure not to burn the spices or your filling will turn bitter!

    ingredients needed for making vegan mushroom bell pepper tostada quesadilla

    How to make Vegan Mushroom Tostadas:

    bell peppers, onion and mushrooms in a sauteeing pan

    To make the filling, heat a skillet over medium heat. Add oil. Add in the onion, bell peppers, mushrooms and a dash of salt and toss well. Cook until the onions are starting to turn translucent.

    Mexican spices and tomato paste being added to veggies in a pan

    Then add in the rest of the ingredients except water and mix well.

    vegan mushroom bell pepper tostada filling in a frying pan


    Cook the spices for a minute then add in the water and mix in and then continue to cook this mixture until it thickens and the mushrooms are cooked to preference and take off heat.

    To prepare the tostadas, line a large baking sheet parchment. Place the tortillas on the baking sheet and put it in the oven at 400 degrees Fahrenheit (205 c) for 3-5 minutes or until they start to get crisp.

    vegan tostadas topped with vegetable filling and cheese placed on a sheet pan

    Remove the tortillas from the oven then add a layer of the filling on one of the tortillas top with vegan cheese shreds and add another  tortilla press it  down. You can also sprinkle some cheese on the top tortilla if you like.

    vegan mushroom bell pepper tostadillas ready to be baked

    Vegan Baked mushroom pepper quesadilla topped with shredded vegan cheese

    Repeat until the filling is gone. Place your tostadas back in the oven at 400 degrees Fahrenheit and bake until the cheese melts and the tortillas are crisp. Move the baking sheet around after 7-8 minutes for even browning of the tortillas.

    vegan mushroom quesadilla cut into wedges and topped with salsa and romaine served on a wooden board

    Remove the tostadillas from the baking sheet and slice as you like. To serve, place the tostadillas in a plate top with some lettuce and pico de gallo and serve immediately.

    Storing vegan tostadas and quesadillas:

    Got leftover? Pop them in the fridge for meals for the next day or two. Refrigerate any tostadilla leftovers for up to 2 days, then reheat on a grill, and serve. That’s dinner!
    These vegan tostadas are my new favorite quick dinner fix and with all those veggies and the melted cheese, I just can’t get enough of them!

     

     

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    1. Priya

      December 13, 2021 at 12:10 pm

      Hi Richa, Thanks for the recipe. How would I make these as regular quesadillas instead of tostadas?

      Reply
      • Vegan Richa Support

        December 13, 2021 at 2:43 pm

        just like a regular quesadilla . lay tortilla flat and fill one half, fold over and heat in skillet

        Reply
    2. Jill

      July 01, 2021 at 12:15 pm

      5 stars
      So good! Your recipes are always a hit!

      Reply
      • Vegan Richa Support

        July 04, 2021 at 5:21 pm

        you’re too kind

        Reply
    3. Maneesha

      June 22, 2021 at 4:46 pm

      5 stars
      Great recipe, Richa! I love the spice mix for the veggies! You nailed it again!

      Reply
      • Richa

        June 22, 2021 at 7:34 pm

        ❤️❤️❤️

        Reply
    4. Jamie Hilly

      June 21, 2021 at 7:57 pm

      5 stars
      Loved it.. Added corn and shredded carrots

      Reply
      • Richa

        June 21, 2021 at 8:16 pm

        Awesome

        Reply
    5. Ramya

      June 19, 2021 at 6:30 am

      will be making this soon can i skip red and green bell peppers as am not a big fan of them i love mushrooms soooooooooooooooooo much i never had tostadas before perfect for my after office meals after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
      • Ramya

        June 19, 2021 at 6:35 am

        and Thanks for uploading this recipe on my sister birthday today i forgot to add it to my comment above sorry Thanks Ramya

        Reply
      • Richa

        June 20, 2021 at 6:54 pm

        Yea use more mushroom!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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