To begin making the Refried Beans and Mushroom Tostada Recipe first make the re-fried beans. Place a heavy bottom pan on the heat, warm some butter and add the onion, garlic and sauté for a minute until softened.
Add the cooked beans and roughly mash them with the back of the spoon. Add salt, cumin powder, red chilli flakes and mix.
Add a little water (or reserved liquid from cooking the beans) mix well and take off the heat.
Sprinkle coriander and set aside to be used later.
Prepare the sautéed mushrooms by first warming oil in a pan. Add the onion and garlic and sauté for 1-2 minutes and then add the mushrooms.
Toss for 2-3 minutes until the mushrooms are lightly browned. Add the salt, taco seasoning and chilli flakes. Mix well and take off the heat and set aside to be used later.
Next, shallow fry the tortillas in a shallow, wide pan laced with a few spoons of oil or bake them at 180 degree C for 7-8 minutes, until crisp.
Cool them completely.
Prepare the Avocados by chopping them up, sprinkling some salt and pepper and lime juice on them. Toss together and set aside.
To assemble the tostadas, spread 1-2 tablespoons of the re-fried beans on the crisp Tostada. Top this with the sauteed Mushrooms and then with the salsa.
Add a few chunks of the Avocados and top them with shredded lettuce.
Garnish with shredded cheese and squeeze some lime juice. Serve immediately.
Serve Refried beans and Mushroom Tostadas as an appetizer amongst the other like Homemade Loaded Chicken Nachos Recipe, followed by a main course of Spicy Mexican Layered Chilli Rice Recipe and serve Tres Leches Recipe as dessert.