It’s a Mexican mashup! I’m not the biggest corn tortilla fan, but I know they’re better for you so I keep trying. My cousin Allison suggested making tostadas with them because having them crunchy makes them hold up and she was right! Their texture was much better and I could have eaten many of them this way. Josh even said we should have these often, because they were so flavorful and the textures worked well together! Portobellos are a great meaty replacement and baking the veggies in the oven is an effort saver and there’s virtually no clean up. Easy meal alert!

Portobello Fajita Tostadas

serves 2

4 Mission corn tortillas, toasted

2 portobello caps, cleaned and sliced

1 large yellow onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tsp cumin, chili powder, garlic powder

1/2 tsp onion powder, salt and pepper

3 tbsp vegetable broth

4 tbsp guacamole, TJ’s is delicious

handful of lettuce

grape tomatoes, halved

1 Persian cucumber, quartered and sliced

cilantro, shopped

salsa of your choice

1. Preheat oven to 400* and line a large baking sheet with parchment paper.
2. Add mushrooms, peppers, and vegetable broth to the baking sheet and then add the veggie broth and spices and mix around to coat all of the veggies.
3. Bake for 30 minutes until veggies are tender. They don’t get as crispy without oil, but they are still tender and flavorful.
4. I toasted the tortillas in the toaster oven for about 2 1/2 minutes on each side until crunchy and then spread a layer of guacamole on top of each.
5. Add your veggies, then top with lettuce, tomatoes, cucumbers, and salsa.
6. Better get your fork and knife ready! Messy, but so tasty!