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.
Cook veggie mix until they begin to soften.
Add mushrooms, Smokey Southwestern Seasoning, and garlic. Stir.
Cook mushrooms until tender.
Top tostado shells with portabella veggie mix, tomato, avocado, cilantro and a squeeze of lime.
Serve. Eat. Enjoy.