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
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
salsa of your choice
- Preheat oven to 400* and line a large baking sheet with parchment paper.
- 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.
- Bake for 30 minutes until veggies are tender. They don’t get as crispy without oil, but they are still tender and flavorful.
- 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.
- Add your veggies, then top with lettuce, tomatoes, cucumbers, and salsa.
- Better get your fork and knife ready! Messy, but so tasty!