These Portobello Tostadas are quick and easy, and the perfect healthy vegan lunch or dinner. Try them with the chipotle cream- muy delicioso!
I just love making all kinds of Mexican food and I’ve been wanting to make portobello tostadas for some time now. And I decided today was the day! Instead of deep frying the corn tortillas, I opted for baking them which is a much healthier option.
If you plan to make the cashew cream, make sure you soak the cashews in water preferably overnight so they soften up.
To being, preheat your oven to 400 degrees. Then in a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the sliced portobello mushrooms and peppers. Cook for 6-8 minutes, or until mushrooms are soft, stirring occasionally.
Add the garlic, cumin, and cherry tomatoes. Cook for 1 minute, stirring occasionally. Remove from heat and set aside.
Brush corn tortillas with a little olive oil on both sides. Then sprinkle with cayenne pepper on one side to desired spiciness.
Place the tortillas on a baking sheet and bake at 400 degrees 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. I add a large spoonful (see below). Then spread it evenly around the tortilla and add a small layer of the cooked vegetables.
Put the tortillas back in the oven for about 5-7 minutes, being careful not to burn. *Depending on how thick the corn tortilla is, it may take more or less time. I purchased mine from Trader Joe’s and they seemed a little thicker than regular corn tortillas. My recommendation is to do a test with 1 tortilla, just to make sure you get the crunchiness you’re looking for, then continue on with the rest. Authentic tostadas are pretty crispy, but I prefer mine to be crispy on the outside and a little softer on the inside.
Remove from oven and top with avocado slices, cilantro and chipotle cream (if desired).
To make the chipotle cream, add hot sauce, cashews, lime juice, apple cider vinegar, water and sea salt to a food processor. Blend until creamy. You can also top the tostadas with salsa, cheese, Green Pepper Tabasco sauce, etc.
If you have a convection or toaster oven, this is also a really easy way to bake these tostadas. The authentic way is to fry them, but I don’t even own a fryer in my house (too fattening!) so I make due with the oven. So good!
To eat, you can cut the portobello tostadas with a knife and use a fork, or just pick it up and go for it like I do. =)
Portobello Tostadas with Chipotle CreamPin Rate
- 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
- 1 teaspoon chipotle hot sauce
- 1 1/4 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
- 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, and cherry tomatoes. Cook for 1 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 degrees 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. Note-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). To make the chipotle cream, add hot sauce, cashews, lime juice, apple cider vinegar, water, and sea salt to food processor. Blend until smooth.
- You can also cook these tostadas in a toaster or convection oven. Enjoy!