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Ingredientes
- Vegetable oil
- 40 small or 20 larger chanterelle mushrooms, cleaned (and cut into bite size if needed)
- Kosher salt
- Cumin powder
- 4 six-inch tostada shells (or make your own by pan-frying corn tortillas in a shallow layer of oil)
- 1 cup refried beans, heated and thinned with water if needed to make smooth and spreadable
- 2 ripe tomatoes (preferably green zebras for color, but any good tomato will do), cut into bite-sized chunks
- 4 radishes, cut into sixths
- 1 jalapeno pepper, thinly sliced
- 1/3 cup diced sweet onion
- Fresh cilantro leaves
- Maldon salt or other finishing salt
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 265 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 1087mg | 45% |
| Potassium 1221mg | 35% |
| Total Carbs 47.12g | 13% |
| Dietary Fiber 14.8g | 49% |
| Sugars 8.15g | 5% |
| Protein 14.72g | 24% |
