Portobello Tostadas with Chipotle Cream

• 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!

olive oil , mushrooms, green pepper, garlic, cumin, cherry tomatoes, corn tortillas, cayenne pepper, vegetarian, cashews, lime juice, apple cider vinegar, water, ground sea salt, cilantro, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/portobello-tostadas-with-chipotle-cream/ (may not work)