Tostadas de Hongos en Tinga (Mushroom Tinga Tostadas)
Crisp tostadas spread with refried beans and topped with smoky chipotle mushrooms, crunchy lettuce and avocado.
Made with Chipotle tinga sauce and Tostadas and totopos (tortilla chips) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.50 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
Tear the mushrooms lengthways into thin shreds with your fingers, like pulled meat. Heat the oil in a large frying pan over a high heat.
- 2
Fry the mushrooms for 6 to 8 minutes without moving them too much until deeply golden and the water has cooked off. Add the onion and cook for 3 minutes.
7 min - 3
Pour in your ready made chipotle tinga sauce (see the base recipe) and simmer for 5 minutes until thick and clinging to the mushrooms.
5 min - 4
Warm your refried beans (see the base recipe) in a small pan with a splash of water until smooth and spreadable.
- 5
Spread about 2 tbsp of beans on each tostada (see the base recipe). Spoon over the mushroom tinga.
- 6
Top with lettuce, avocado, radish and coriander and finish with a squeeze of lime. Serve at once.
Tips
- Do not salt the mushrooms until they are golden. Salt early draws out water and they steam instead of browning.
- Tear the mushrooms rather than slicing them. The ragged edges catch more sauce and look like shredded meat.
- Build tostadas at the table so they stay crisp. Put the toppings in bowls and let everyone assemble their own.
Storing and freezing
Keep the mushroom tinga in the fridge for up to 3 days and reheat until steaming hot. Always top fresh tostadas just before serving.
Questions
Is this vegan?
Yes. The mushroom tinga, refried beans and tostadas are all plant based if you made the base recipes as written, and the toppings are vegetables and avocado.
What can I use instead of portobello mushrooms?
Oyster or closed cup mushrooms work well, torn into strips. Young green jackfruit or cooked potatoes are also good. Cook any mushroom until all the water has gone.
Can I make the filling ahead?
Yes. Make the mushroom tinga up to 3 days ahead and reheat until steaming hot. Fill the tostadas only when you are ready to eat.
More made with chipotle tinga sauce
Tamales de Tinga (Chicken Tinga Tamales)
GFEFNFFideo Tostado al Chipotle (Toasted Vermicelli in Chipotle Sauce)
VNFHuevos Ahogados en Tinga (Eggs Poached in Chipotle Tinga Sauce)
NFCaldo Tlalpeno con Pollo y Garbanzos (Chicken, Chickpea and Chipotle Soup)
GFEFNFDouble 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.