fusion

Mole Miso Mushroom Tostadas with Refried Black Beans

Name: Mole Miso Mushroom Tostadas with Refried Black Beans
Yield: 1 serving
Cuisine: fusion
Ingredients: 30 g corn tostada shells; 220 g refried black beans; 220 g cremini mushrooms, sliced; 12 g olive oil; 20 g mole paste; 10 g white miso paste; 30 g water; 60 g radish, thinly sliced; 10 g cilantro leaves; 12 g lime juice

This simmered dish pairs corn tostada shells with refried black beans, cremini mushrooms, sliced and mole paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

92 g Carbohydrates

22 g Fat

26 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

2 piece (30g) corn tostada shells 140 kcal
220g refried black beans 290 kcal
220g cremini mushrooms, sliced 48 kcal
12g olive oil 106 kcal
20g mole paste 24 kcal
10g white miso paste 20 kcal
30g water 0 kcal
60g radish, thinly sliced 10 kcal
10g cilantro leaves 4 kcal
12g lime juice 4 kcal

Cooking instructions

corn tostada shells
Heat oven to 400F. Place tostada shells on a sheet pan to warm 3 to 4 minutes.
cremini mushroomsolive oil
In a skillet over medium heat, warm olive oil. Add mushrooms and cook 6 to 8 minutes until browned.
cremini mushroomsmole pastewhite miso pastewater
Stir in mole paste, white miso, and water to make a glossy sauce. Simmer 1 minute to coat mushrooms.
refried black beanswater
Warm refried black beans in a small pot, stirring until smooth and hot. Add a splash of water if needed.
corn tostada shellsrefried black beanscremini mushroomsradishcilantro leaves
Spread beans over tostadas. Top with saucy mushrooms, then add radish and cilantro.