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Creating recipes if probably my favorite part about food blogging. I love making classic dishes with unexpected ingredients and when the result is exactly what I was going for.. oh, it is so satisfying. I’ve had this version of picadillo in my head for a while but I didn’t have all the ingredients I wanted to use and I was avoiding going to the grocery store. Then, my lovely neighbor showed up with tomatoes from her garden. Win!!
Finally I could put my thoughts and ideas into practice. I love how this “Mushroom Picadillo” turned out! mushrooms are the best substitute for meat, in my opinion. My favorite way to eat Picadillo is in tostadas or tacos so here you have it. Super delicious Vegan Picadillo Tostadas.
If you don’t know what Picadillo is, let me tell you a little bit about it. Picadillo is a Mexican dish made with ground beef and different vegetables like potatoes, carrots, or peas all simmered in a tomato broth. Every family has its own recipe and way to make it. Personally, I’ve never met a Picadillo I didn’t like but my mom’s is my favorite, of course.
If you want to try my traditional Picadillo recipe made with ground beef, you can find it here.
But for now, let’s enjoy this vegan version of it, perfect for your meatless Monday.
Find Recipe below.
Mushroom Picadillo Tostadas/ Picadillo Vegano/ Tostadas
- 1 ripe Roma tomato
- 1 tablespoon olive oil
- 16 Oz Sliced baby bella mushrooms
- 1/4 cup chopped onions
- 1 garlic clove, minced
- 1 russet potato, peel and dice about 1/4″ size
- 1/2 teaspoon cumin
- salt and pepper to taste
- refried black beans
- ***for garnish***
- Shredded lettuce
- chopped tomatoes
- In a small sauce pan, boil the tomato until the skin breaks apart.
- Meanwhile run the knife through the mushroom until finely minced.
- Add 1 tablespoon of olive oil in a large skillet and saute the mushrooms on medium high heat until brown and their liquid has evaporated.
- Add the chopped onion and minced garlic and sautee until soft and fragrant.
- Add the potatoes and stir until everything is well combined.
- Blend the tomato with 1 cup of the boiling water, cumin, salt and pepper.
- Turn the heat to low and add the tomato sauce to the mushroom picadillo. Cover and let it simmer about 10 minutes or until the potatoes are soft and most of the liquid has evaporated. Taste and adjust seasoning if needed.
- To serve, spread black beans on a corn tostada and top with the mushroom picadillo.
- Garnish with lettuce, tomatoes and your favorite vegan cheese or regular cheese if you want to go vegetarian.
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