Blue corn tostadas with a black bean paste, olive-oil-sautéed mushrooms, cactus, chalets and garlic. Topped with a chipotle salsa and cilantro.

In a saucepan, cook the black beans over medium heat for about 10 minutes until heated through. Mash them with a fork or potato masher until smooth, adding a little water if necessary to achieve a paste-like consistency. Season with salt to taste.

Prepare the Black Bean Paste

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced mushrooms and cook for about 5-7 minutes until they are tender. Add the sliced cactus and cook for an additional 3-4 minutes. Season with salt and pepper to taste.

Sauté the Mushrooms and Cactus

On each blue corn tostada, spread a generous layer of the black bean paste. Top with the sautéed mushrooms and cactus mixture. Drizzle with chipotle salsa and garnish with chopped cilantro.

Assemble the Hongadas

Serve immediately and enjoy your delicious Hongadas!

Serve

hongadas

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!