Ingredients

• 1/4 cup Spice Tribe Masa Mole Spice Blend
• 1 lb Baby Bella Mushrooms, sliced
  
• 1 pc Small Onion, sliced
• 2 cans Black Beans
• 1/4 cup Olive Oil
• 8 pcs Corn Tortillas

Toppings (as you like)

• 1 cup Lettuce, shredded
• 2 Avocados, sliced
• 1 cup Tomato, chopped
• 1/2 cup Sour Cream
• 1/4 cup Cilantro, chopped
• 1/3 cup Onion, chipped
• 1/2 cup Cheese, Shredded
  

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Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Place tortillas on a baking sheet and bake until slightly golden, and crunchy. Flip them ½ way though cooking. Usually takes 15-20 minutes.
3. To make the mushroom filling: Heat 2Tbsp of olive oil in a large sauté pan over medium heat. Add onions, season with salt and saute for 5 minutes, stirring so they don’t burn.  Add in the mushrooms, season with salt. Sauté mushrooms for 5 minutes, until they have released some liquid and cooked down. Season with 2Tbsp of Spice Tribe’s Masa Mole Blend. Cook for another 10 minutes, until everything has softened. If the pan gets too dry, add a splash of water. Set aside.
4. To make black beans: In a sauté pan, heat 2Tbsp of olive oil over medium heat. Add in 2 cans of black beans (liquid and all) stirring until combined. Season with salt and 2Tbsp of Spice Tribe’s Masa Mole Blend. Cook for 10 minutes, allowing it to bubble slightly, just be sure to stir it so the bottom doesn’t burn. Once it has thickened a bit, use a potato masher and smash the beans.
5. To assemble your tostadas: crispy tortilla, black bean spread, cooked mushrooms and toppings of your choice. Enjoy!