Portobello Tostadas with Chipotle Cream

March 03, 2015

These Portobello Tostadas are quick and easy, and the perfect healthy vegan lunch or dinner. Try them with the chipotle cream- muy delicioso!

½ tablespoon olive oil + a little extra for brushing onto tortillas
2 portobello mushrooms, stems removed and sliced into thin strips
½ green pepper, stem and seeds removed, and sliced into thin strips
3 garlic cloves, minced
½ teaspoon cumin
½ cup cherry tomatoes, halved
4 small corn tortillas
cayenne pepper, about ¼ teaspoon
½ cup vegetarian or vegan refried beans

Chipotle Cream:
1 teaspoon chipotle hot sauce
1½ cups cashews (soaked in water overnight and drained)
¾ tablespoon lime juice
1 tablespoon apple cider vinegar
½ cup water
¼ teaspoon sea salt

Toppings:
1 avocado
¼ cup cilantro, chopped

Preheat oven to 400 degrees. 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,...
See the full directions on my site

Nutritions

Calories
708

Sodium
746mg
31% DV

Fat
46g
71% DV

Protein
22g
45% DV

Carbs
56g
19% DV

Fiber
9g
36% DV