Tostadas de Hongos con Mole y Frijoles (Mushroom Mole Tostadas)
Crisp corn tostadas topped with refried beans, garlicky mushrooms and a spoonful of red mole, completely plant based.
Made with Easy red mole and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each, until browned and their water has gone. Add the garlic and oregano for the last minute and season with salt.
10 min - 2
Warm your ready made refried beans (see the base recipe) in a pan for 4 minutes, loosening with water if stiff.
4 min - 3
Add your ready made easy red mole (see the base recipe) to the mushrooms with 4 tbsp water and cook for 3 minutes until coated.
3 min - 4
Toss the cabbage with the juice of half the lime and a pinch of salt.
- 5
Spread beans on each tostada, spoon on the mushrooms and top with cabbage and avocado. Serve with the remaining lime in wedges.
Tips
- Do not crowd the mushrooms. A hot, spaced out pan browns them rather than steaming them.
- Assemble at the last minute. A tostada left with wet toppings goes soft in about 5 minutes.
- Check the tostada shell label for gluten if you need them gluten free, as some are fried in shared oil.
Storing and freezing
Keep the mushrooms and mole mix for up to 3 days in the fridge and reheat until steaming hot. Assemble fresh each time.
Questions
Where can I buy tostada shells?
Many UK supermarkets sell them with the Mexican food. If you cannot find them, bake corn tortillas at 180C for 8 to 10 minutes until crisp.
Can I use other vegetables?
Yes. Roast squash, courgette or sweetcorn all work with mole. Keep the pieces small so they sit on the tostada.
Is this vegan?
Yes. The mole and refried beans in the bases are vegan, and the toppings here have no animal products.
More made with easy red mole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.