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Ingredients
  • 1 pound king trumpet mushrooms
  • 2 tablespoons plus 1 teaspoon neutral oil, divided, plus more for the tostada shells
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 3 teaspoons Mexican spice blend, divided
  • 6 scallions, minced, divided
  • 1½ cups water or vegetable broth, divided
  • 1 (15-ounce) can black beans, drained
  • 8 small corn tortillas, divided
  • subheading: For garnish:
  • ½ cup shredded lettuce
  • ¼ cup minced cilantro
  • ¼ cup sliced radishes
  • 2 tablespoons pickled red onion
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