These mini veggie loaded tostadas are made special with smoky harissa roasted portobellos (mushroom bacon!), colorful slaw with a kick, homemade avocado jalapeño crema and lovely rustic mini tortillas (if you dare). Share with a crowd or gobble up amongst yourselves.

serving up mini tostadas with veggies, bowl of slaw and dish of avocado crema and lime wedges.

Why this recipe works

  • Size- these softer mini tostadas are easy to pick up and eat in 2-3 bites without them falling apart, whereas standard tostadas are 6″ and fall apart as soon as you cut into them or take your first bite. The size works well for serving a crowd or just as a regular meal.
  • Flavors- the familiar flavors of tangy slaw with lime juice and avocado jalapeno crema form the base of the tostadas, and the introduction of smoky, sweet portobello “bacon” adds a flavorful twist, not to mention the harissa spice in the background.
  • Rustic handmade tortillas- a big part of this recipe’s uniqueness are the rustic handmade tortillas. They couldn’t be easier to make. See below for how it’s done. They are soft, not too thin, and are not oily or fried. That said, the tostada filling is so magnificent you can certainly use store bought mini tortillas or cut 6-8″ tortillas in quarters.
  • Crema- this crema is more filling and nutritious than typical crema, which is simply a watered down cream. This crema is blitzed up quickly, is jam packed with veggies and herbs and is made with Greek yogurt, so it adds substantial flavor to the tostadas.
  • Veggies- from the mushrooms to the slaw to the yogurt based crema, there are 8 types of veggies plus cilantro in these tostadas, so they really taste complete.
close up of a plate of mini veggie tostadas.

Ingredient notes for mini veggie tostadas

  • Components- these tostadas consist of four components you make up, as described below.
  • Tortillas- I’m recommending simple, soft rustic mini tortillas you make by mixing masa harina, salt, and warm water. I recommend rolling and grilling these as the portobellos are cooking (the dough rests for 1 hour or can be made a day or two ahead).
  • Slaw- a simple slaw of cabbage, carrots and cilantro is sliced and tossed with lime, salt and jalapeno tabasco. This can be made up 1-3 days ahead.
  • Crema- a simple but unique crema style sauce is blitzed up in a blender with Greek yogurt, scallions, cilantro and a jalapeno. This can be made up 1-3 days ahead.
  • Mushroom Bacon- sliced portobello mushrooms are tossed with a marinade and roasted in the oven for 30 minutes. I recommend making these right before you serve.

Above: finished crema in a bowl, with finished slaw. The jalapeno tobasco is the secret magic ingredient that adds a fruity kick, with the lime and salt to the excellent slaw.

Above: homemade tortillas couldn’t be simpler. Store bought masa harina is mixed with salt and warm water and mixed into sticky-ish dough that then rests. Smaller than golfball sized dough balls are dusted with masa harina and rolled by hand (no tortilla press needed).

Step-by-step instructions

What is so great about making this veggie packed recipe is that so much can be done ahead of time. I recommend making the slaw and crema a day or more ahead.

The dough for the tortillas rests for an hour to hydrate. I recommend mixing the tortilla dough a day ahead so you have less to do on the day you make the recipe.

An hour or two before you want to serve these tostadas, you make the mushroom bacon.

First, you slice the mushrooms, toss with the mushroom marinade and place them in a 375 degree oven to roast for about 30 minutes

While the mushrooms are roasting, you take out the tortilla dough you already made and heat your pan on medium-high. While it heats you begin to gather smaller than golf ball sized dough balls, roughly roll them into a ball, then dust surface with masa harina, press the dough ball down a bit, sprinkle a bit more masa and use a rolling pin to roll the dough a couple times, turning over and rotating once to get a round-ish, but rustic shape. I roll them to about 1/8″ but just roughly.

You can continue to roll and add the mini tortillas to the pan, as they cook, and flip them as they lightly brown, removing them to a plate as they are finished.

Once the mushrooms are roasted and the tortillas are grilled, you are ready to create the tostadas and serve them up!

many slices of mushroom bacon laid on long platter.

Tips for making this recipe

  • Make ahead- as mentioned, the slaw, crema and tortilla dough can be made a day or more ahead and stored in the fridge.
  • Freshly roasted mushroom bacon- I like serving the tortillas as soon as the mushrooms come out of the oven, but you can definitely serve them room tempurature or even chilled. They are so flavorful, and I’ve eaten them at all tempuratures. The texture does not change.
  • Jalapeno tobasco- if you cannot buy this, you can add a pinch of cayenne or pickled jalapeno or regular tobasco to the slaw for that bit of heat. You can omit it entirely and the slaw will sill have lime juice and salt to flavor it which is usually what I use anyways.
  • Tortillas- these soft rustic tortillas, dusty with a tad of masa harina, are quite tasty, and their simple (non-fried) flavor plays off all the tanginess of the veggies and crema nicely. You can sub store bought mini tortillas or cut larger ones in quarters, and eat them soft or toast in oven as an alternative.
overhead close up shot of 4-6 mini tostadas on a serving plate.
a serving of two mini tostadas on a plate with wedges of lime and bowl of extra slaw nearby.

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serving up mini tostadas with veggies, bowl of slaw and dish of avocado crema and lime wedges.

Mini Veggie Tostadas (slaw with a kick and rustic handmade shells)

5 from 1 vote
Prep Time1 hour
Cook Time30 minutes
Mini Tortillas (dough rest and griddle time): 1 hour 30 minutes
Servings16 mini tostadas
These mini veggie loaded tostadas are made special with smoky harissa roasted portobellos (mushroom bacon!), colorful slaw with a kick, homemade avocado jalapeño crema and lovely rustic mini tortillas (if you dare). Share with a crowd or gobble up amongst yourselves.


Homemade Rustic Tortillas (optional, see notes)
  • 1 cup masa harina
  • 1 cup hot water (may only use 3/4 cup)
  • 1/4 tsp sea salt
Quick Slaw with a Kick
  • 1 cup grated carrot (1 cup grated or )
  • 1 cup purple cabbage (thinly sliced)
  • 1 cup green cabbage (thinly sliced)
  • 1/2 cup fresh cilantro (roughly chopped)
  • 1/2 lime (juiced)
  • 1 tbsp Jalapeno tobasco (McIlhenny Tobasco Brand)
  • 1/2 tsp sea salt


Make Harissa Mushroom Bacon (20 min to prep, 30 min to cook)
    Make Jalapeño Avocado Yogurt Crema (15 min to prep and blend, make ahead)
      Make Slaw with a Kick (15 min, make ahead, tastes GREAT after marinating a day or two)
      • Wash veggies, then thinly slice cabbage, grate carrot (or use julienne peeler), and chop cilantro.
      • Mix all together in medium bowl. Add jalapeño tobasco, lime juice and salt and mix.
      Make Mini Tortillas- 60 minute dough rest, 30 min to mix and griddle (optional, see notes, can also make dough ahead)
      • Mix masa harina and salt together. Measure cup of HOT water (important to help hydrate the masa). Add 1/2 water, stirring with fork to bring dough together. Add another 1/4 cup and begin to need. Only add last 1/4 cup if dough is too dry to make into a ball.
      • See photo of dough ball and rolled tortilla. Dough should hold together but will be a tad sticky and more crumbly than a glutenous pizza dough. Cover and let rest for an hour, or longer if making ahead.
      • Heat cast iron or non-stick skillet on medium-high.
      • Grab an amount of dough that is smaller than a golf ball but bigger than a cherry, to create a mini tortilla about 3" across. Sprinkle a small amount of masa harina on surface, press dough ball a bit, sprinkle masa harina on top and roll gently into a ⅛" thick tortilla. This is a relaxed process, and the shape will not be round, but rather, it will be a rustic round :). See photos in post.
      • Place completed tortilla into hot pan and let it grill on one side a minute or so while you continue to make and add tortillas to the pan. the tortillas should be lightly browned when you flip them.
      • This recipe makes approximately 16 mini tortillas
      Assemble the Mini Veggie Tostadas
      • Top each tortilla with a spoonful of crema, slaw and mushroom bacon. Garnish with cilantro.


      Homemade Tortillas- these soft, textural tortillas form the base of the tostadas. If you love this recipe, but don’t want to make the tortillas, you can use mini store bought tortillas, or cut larger tortillas into quarters.
      Please see post for tips and notes below. The mushroom bacon, slaw, crema and tortillas can all or part be made ahead by a day or more and/or earlier in the day. 
      In fact, both the crema and slaw can be stored in fridge for a couple of days before using, and even improve with time in the fridge. The mushroom bacon is tastiest served right after making. The tortillas can be made ahead then warmed or even made a bit richer by pan searing in a bit of olive oil before serving. 
      The possibilities are endless and well worth it.

      Nutrition (an estimate)

      Calories: 47kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg | Magnesium: 11mg | Net Carbohydrates: 7g
      Did you make this recipe?I hope you will rate this recipe and leave comments/questions. This helps me/others and helps more people find our content . I’ll answer questions here.
      5 from 1 vote

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      Recipe Rating

      One Comment

      1. 5 stars
        Making rustic mini tortillas was a game changer for me when developing this recipe. No precision required, and the freshness factor of homemade tortillas adds so much to the flavor of the recipe.