Portobello Tostados with Chipotle Cream

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

1/2 tablespoon 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 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 vegetarian or 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

View the full recipe at Veggie Chick →