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Portabella Fajita Tostadas

This meal is a combination of two different southwestern favorites – tostadas and fajitas. The portabella mushrooms add a “meaty” bite. Then there is the freshness of the tomatoes, avocado, cilantro and the squeeze of lime.

These tostadas make a great light supper or they are perfect for lunch. Top with your favorite garnishes and enjoy.

  • 12 oz. Fajita Mix Veggies
  • 12 oz. Portabella Mushrooms, sliced
  • 3 tsp Smokey Southwestern Seasoning, divided, 1 tsp/2 tsp
  • vegetable broth, as needed
  • Tostada shells
  • 1 Avocado, cubed
  • 1 Tomato, diced
  • 1 lime, cut into wedges
  • Cilantro, garnish, chopped

Preheat oven to 350 degrees.

Place tostada shells onto baking sheet and warm shells in oven. this only takes a few minutes.

Remove shells from oven.

In a large pan over medium-high heat add fajita mix veggies and 1 tsp of Smokey Southwestern Seasoning. Add vegetable broth as needed to loosen veggies from pan.

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Cook veggie mix until they begin to soften.

Add mushrooms, Smokey Southwestern Seasoning, and garlic. Stir.

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Cook mushrooms until tender.

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Top tostado shells with portabella veggie mix, tomato, avocado, cilantro and a squeeze of lime.

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Serve. Eat. Enjoy.





2 thoughts on “Portabella Fajita Tostadas

  1. Looks tasty

    1. Thanks for stopping by Mistimaan.

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