Vegan mushroom pepper Tostadillas


Tostada meets quesadilla in these Mexican vegan mushroom pepper tostadillas! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy vegan tostada perfection.

Here is what you will need (don’t run away; it’s mostly seasonings):


Mushroom Pepper Filling:
2 teaspoons oil
1 cup (160 g) thinly sliced onions
1/2 green bell pepper thinly sliced
1/2 red bell pepper thinly sliced
8 ounce (230 g) mushrooms thinly sliced, white or cremini or other
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon chipotle chili powder or add in 1 tablespoon of adobo sauce from the can along with the 1 chipotle pepper
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon oregano
1/2 cup (120 ml) water

For the rest of the tostadillas:
4-8 tortillas (depending on the size of the tortillas I used 8 inch tortillas and needed 6 of them)
3/4 cup vegan cheese shreds more or less to taste
1 cup chopped romaine lettuce
1 cup pico de gallo or other salsa of choice

Go here for directions »


Featured image: Vegan Richa

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s