These Mexican-inspired tostadas couldn't be more delicious! Portobello mushrooms, avocado, creamy refried beans, and cashew-chipotle cream all together on a crispy tortilla? What could possibly be better?

Portobello Tostadas With Chipotle Cream [Vegan, Gluten-Free]

Advertisement

Serves

4

Cooking Time

25

Advertisement

Ingredients

Tostadas:
  • 1/2 tablespoon olive oil plus a little extra for brushing onto tortillas
  • 2 portobello mushrooms, stems removed and sliced into thin strips
  • 1/2 green pepper, stem and seeds removed, and sliced into thin strips
  • 3 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1/2 cup cherry tomatoes, halved
  • 4 small corn tortillas
  • Cayenne pepper, about 1/4 teaspoon
  • 1/2 cup vegan refried beans
Chipotle Cream:
  • 1 teaspoon chipotle hot sauce
  • 1 1/2 cups cashews (soaked in water overnight and drained)
  • 3/4 tablespoon lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 1/4 teaspoon sea salt
Toppings:
  • 1 avocado
  • 1/4 cup cilantro, chopped
Advertisement

Preparation

To Make the Tostadas:
  1. Preheat oven to 400°F.
  2. In a skillet over medium-high heat, add olive oil. Add mushrooms and peppers and cook for for 6-8 minutes, or until mushrooms are soft, stirring occasionally. Add garlic, cumin, and cherry tomatoes. Cook for one minute, stirring occasionally. Remove from heat and set aside.
  3. Brush corn tortillas with olive oil on both sides and sprinkle with cayenne pepper on one side.
  4. Place on baking sheet and bake at 400°F for 4-5 minutes, or until just starting to brown.
  5. Remove from oven, and flip the tortillas over. Spread a layer of refried beans over the tortilla. Add a small layer of the cooked vegetables.
  6. Put back in oven for about 5-7 minutes, being careful not to burn. Depending on how thick the corn tortilla is, it may take less time to bake.
  7. Remove from oven and top with avocado slices, cilantro and chipotle cream (if desired).
To Make the Chipotle Cream:
  1. Add hot sauce, cashews, lime juice, apple cider vinegar, water, and sea salt to food processor. Blend until smooth.

Notes

You can also cook these tostadas in a toaster or convection oven.

Advertisement
Advertisement