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Vegan Spicy Mushroom Pepper Tostadas
5 from 15 votes

Vegan Spicy Mushroom Pepper Tostadas

These vegan tostadas feature a spicy mushroom and pepper filling richly seasoned with smoked paprika, chipotle chili powder, tomato paste, and warm spices like cinnamon and allspice. Thinly sliced vegetables and mushrooms cook until tender, then are layered with vegan cheese and crisp tortillas. The final tostadas combine crispy edges with a savory, smoky, and slightly spicy filling.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 190 kcal
Course: Main Course, Appetizer
Cuisine: Mexican

Ingredients

Mushroom Pepper Filling:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 cup onion thinly sliced
  • 1/2 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 8 ounce mushrooms thinly sliced, white or cremini or other
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin ground
  • 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 water
For the rest of the tostadillas:
  • 4-8 tortillas I used 8 inch tortillas and needed 6 of them, depending on size
  • 3/4 cup vegan cheese more or less to taste, shreds
  • 1 cup romaine lettuce chopped
  • 1 cup Pico de Gallo or other salsa of choice

Instructions

    Cup of Yum
  1. To make the filling, heat a skillet over medium heat. Add oil. Add in the onion, bell peppers, mushrooms and a dash of salt and toss well. Cook until the onions are starting to turn translucent. Then add in the rest of the ingredients except water and mix well.
  2. Cook the spices for a minute then add in the water and mix in and then continue to cook this mixture until it thickens and the mushrooms are cooked to preference and take off heat.
  3. To prepare the tostadillas, line a large baking sheet parchment. Place tortillas on the baking sheet and put them in the oven at 400 degrees Fahrenheit (205 c) for 3-5 minutes or until they start to get crisp.
  4. Remove half the tortillas from the oven then add a layer of the filling on one of the tortillas, top with vegan cheese shreds and another baked tortilla and press down. You can also sprinkle cheese on the top tortilla if you like.
  5. Repeat until the filling is gone. For homemade cheese options, see my vegan mozzarella or use my nacho cheese sauce
  6. Place tostadas back in the oven at 400 degrees Fahrenheit (205c) and bake until the cheese melts and the tortillas are crisp.
  7. Move the baking sheet around after 7-8 minutes for even browning of the tortillas.
  8. Remove the tostadillas from the baking sheet and slice as you like. To serve, place the tostadillas in a plate top with some lettuce and pico de gallo and serve immediately.
  9. To make tostadillas in a skillet: toast up the tortillas in a hot skillet over medium high with or without oil till the tortillas are crisping up a bit but not totally a cracker crisp. Once slightly crisped, Place filling on one tortilla. Top witb cheese and another tortilla and continue to toast over medium heat on the skillet until cheese melts and tortillas get crispy. Flip after a few mins to crisp both sides

Notes

  • Make vegan cheese from scratch using recipes like vegan mozzarella or nacho cheese sauce for topping.
  • Substitute some mushrooms with jackfruit to add texture variety to the filling.
  • Adding a layer of refried beans inside the tostadas can increase their heartiness.
  • For a quicker alternative, assemble as quesadillas using the same filling and cheese.
  • Use corn or gluten-free tortillas to adapt this recipe for gluten-free diets.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 677mg (28%) Potassium 513mg (11%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 2473IU (49%) Vitamin C 41mg (46%) Calcium 77mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 190

% Daily Value*

Calories 190kcal 10%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 677mg 28%
Potassium 513mg 11%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 2473IU 49%
Vitamin C 41mg 46%
Calcium 77mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.