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Portobello Tostadas With Chipotle Cream [Vegan, Gluten-Free]
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?
Ingredients You Need for Portobello Tostadas With Chipotle Cream [Vegan, Gluten-Free]
How to Prepare Portobello Tostadas With Chipotle Cream [Vegan, Gluten-Free]
- Preheat oven to 400°F.
- 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.
- Brush corn tortillas with olive oil on both sides and sprinkle with cayenne pepper on one side.
- Place on baking sheet and bake at 400°F for 4-5 minutes, or until just starting to brown.
- 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.
- 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.
- Remove from oven and top with avocado slices, cilantro and chipotle cream (if desired).
- 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.



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