Meal Kit

Smoky Mushroom, Black Bean, and Avocado Tostadas

with sour cream and tomato

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Cremini Mushrooms
  • 1 Roma Tomato
  • 1 Red Onion
  • 1 Lime
  • 15½ oz. Black Beans
  • 1 Tbsp. Smoked Paprika
  • Info
    4 Small Flour Tortillas
  • 1½ oz. Shredded Red Cabbage
  • 1 Avocado
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Quarter mushrooms. Core Roma tomato and cut into ¼" dice. Halve and peel onion. Slice half into thin strips (julienne) and cut remaining half into ¼" dice. Zest and halve lime. Quarter one half and juice remaining half. Drain and rinse beans in wire-mesh strainer.

  2. 2

    Make the Beans

    Place a medium pot over medium heat. Add 1 tsp. olive oil and diced onion to hot pot and cook 1 minute, or until aromatic. Add beans and ¾ cup water to pot and cook 6-10 minutes, or until warmed through and tender. Coarsely mash beans with potato masher or fork until thickened, but still spreadable. About half the beans should remain whole. Taste, and season with a pinch of salt and pepper, if desired.

  3. 3

    Cook the Mushrooms

    While beans are cooking, place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, half the sliced onions, and smoked paprika to hot pan and cook, stirring occasionally 7-11 minutes, or until well-browned. Remove from burner.

  4. 4

    Bake the Tortillas

    Spray both sides of four tortillas with cooking spray and place on baking sheet. Bake 6-8 minutes, or until crisp and toasted. Set aside.

  5. 5

    Make the Cabbage

    Combine red cabbage, remaining sliced onions, 2 tsp. lime juice, ½ tsp. lime zest, and 1 tsp. olive oil in a mixing bowl. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" slices. Preparing avocado later in the recipe helps prevent it from oxidizing.

  6. 6

    Plate the Dish

    Assemble tostadas in this order: tortilla, black beans (you may not use all the black beans), red cabbage slaw, sliced avocado, sour cream, and diced tomato. Garnish with any remaining lime zest and lime quarters.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.