one green planet
one green planet

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time


Ingredients You Need for Portobello Tostadas With Chipotle Cream [Vegan, Gluten-Free]

  • 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
  • 1 avocado
  • 1/4 cup cilantro, chopped

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

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.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.


This site uses Akismet to reduce spam. Learn how your comment data is processed.