Mushroom and Beef Tostadas

Mushrooms and beans should 100% be a staple in your kitchen! Because they have such a meaty texture, mushrooms and beans are a natural fit for extending ground meat. Eat these delicious tostadas with your hands, but have plenty of napkins at the ready, because things could get messy.

Partner: Mushrooms Canada

Mushrooms Canada is a voluntary, non-profit organization founded in 1955. Our members are dedicated to the production and marketing of fresh mushrooms in Canada. Canadian mushrooms are available 24/7/365 from Canadian farms.

Blogger Profile: Renee Kohlman

Renee Kohlman is the author of the Taste Canada award-winning cookbook All the Sweet Things. She's a professional cook and baker, freelance food writer, and columnist for the Saskatoon StarPhoenix. She also writes a popular food blog, Sweetsugarbean.

Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
8 servings


2 Tbsp canola oil
1 lb lean ground beef
200 g crimini mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp smoked paprika
1 1/2 cups cooked white beans, black beans, kidney beans, or green lentils
1 cup chopped fresh tomatoes
1/2 cup chopped cilantro
8 corn tortillas1 cup shredded sharp cheddar cheese
Toppings: guacamole, sour cream, salsa, sliced radishes, cilantro


  1. Warm the oil in a large 12-inch skillet over medium-high heat. Add the ground beef and brown until no longer pink inside.
  2. Stir in the sliced mushrooms, onions, garlic and cook for a few minutes. Add the jalapeno pepper and spices. Cook for another 5 minutes or so, stirring often. If the skillet gets too dry, stir in 2 Tbsp of water. Add the beans and chopped tomatoes; cook for a few more minutes.
  3. Stir in the cilantro and season to taste with salt and pepper. Remove from the heat and let cool for 15 minutes.
  4. Preheat the oven to 425F. Line two baking sheets with parchment paper. Arrange 4 corn tortillas per sheet. Spread about ⅓ of a cup of filling on top of each corn tortilla, leaving about a ½ inch border. Top each with shredded cheddar. Bake for 5 minutes, then rotate pans from bottom to top, and bake another 5 minutes. Serve with guacamole, salsa, sour cream, sliced radishes, and extra cilantro, if you like. Leftover beef and mushroom filling will keep well in the fridge for up to 5 days or can be frozen for up to 1 month.



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