Portobello Tostadas with Chipotle Cream

Preheat oven to 400 F.

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 them in a single layer on a baking sheet and bake at 400 F 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 tortillas. Add a small layer of the cooked vegetables. Put pan back in the 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 into a food processor. Blend until smooth.

Note: You can also cook these tostadas in a toaster or convection oven. Enjoy!