Portobello Tostadas with Chipotle Cream Recipe

Name: Portobello Tostadas with Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Tablespoons Olive Oil + 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 cloves Garlic, Minced; 1/2 teaspoons Cumin; 1/2 cups Cherry Tomatoes, Halved; 4 Small Corn Tortillas; 1/4 teaspoons Cayenne Pepper; 1/2 cups Vegetarian Or Vegan Refried Beans; 1 teaspoon Chipotle Hot Sauce; 1- 1/2 cup Cashews (soaked In Water Overnight And Drained); 3/4 Tablespoons Lime Juice; 1 Tablespoon Apple Cider Vinegar; 1/2 cups Water; 1/4 teaspoons Ground Sea Salt; 1/4 cups Cilantro, Chopped; 1 Avocado, Peeled, Pitted, Sliced

Servings: persons

1/2 Tablespoons Olive Oil + 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 cloves Garlic, Minced
1/2 teaspoons Cumin
1/2 cups Cherry Tomatoes, Halved
4 Small Corn Tortillas
1/4 teaspoons Cayenne Pepper
1/2 cups Vegetarian Or Vegan Refried Beans
1 teaspoon Chipotle Hot Sauce
1- 1/2 cup Cashews (soaked In Water Overnight And Drained)
3/4 Tablespoons Lime Juice
1 Tablespoon Apple Cider Vinegar
1/2 cups Water
1/4 teaspoons Ground Sea Salt
1/4 cups Cilantro, Chopped
1 Avocado, Peeled, Pitted, Sliced

1
Preheat oven to 400 F.
2
In a skillet over medium-high heat, add olive oil.
3
Add mushrooms and peppers and cook for for 6-8 minutes, or until mushrooms are soft, stirring occasionally.
4
Add garlic, cumin, and cherry tomatoes.
5
Cook for 1 minute, stirring occasionally.
6
Remove from heat and set aside.
7
Brush corn tortillas with olive oil on both sides and sprinkle with cayenne pepper on one side.
8
Place them in a single layer on a baking sheet and bake at 400 F for 4-5 minutes, or until just starting to brown.
9
Remove from oven, and flip the tortillas over.
10
Spread a layer of refried beans over the tortillas.
11
Add a small layer of the cooked vegetables.
12
Put pan back in the oven for about 5-7 minutes, being careful not to burn.
13
Note: Depending on how thick the corn tortilla is, it may take less time to bake.
14
Remove from oven and top with avocado slices, cilantro and chipotle cream (if desired).
15
To make the chipotle cream, add hot sauce, cashews, lime juice, apple cider vinegar, water, and sea salt into a food processor.
16
Blend until smooth.
17
Note: You can also cook these tostadas in a toaster or convection oven.
18
Enjoy!

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 Tablespoons Olive Oil + 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 cloves Garlic, Minced, and more.

Yes, Portobello Tostadas with Chipotle Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Tostadas with Chipotle Cream

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