Veggie Toastada

Makes 4-6

Filling:

2 zucchini, diced

1 summer squash, diced

8 oz mushrooms, sliced

2-3 cloves garlic, minced

1 tsp hungarian paprika

1/2 tsp chipotle chile pepper powder

1/2 tsp kashmiri chile powder

Dash of cinnamon

Salt to taste

Oil for cooking

1-2 tbsp butter

Heat 2 tbsp of oil in a skillet or sauce pan over low-medium heat. Add zucchini and summer squash. Cook until golden brown. Approximately 10 minutes. Remove on a serving plate.

Heat 2 tbsp of butter and 1 tsp of oil in the same pan over medium heat. Add mushrooms in a single layer and cook until bottom side is golden brown, about 3 minutes. Stir and continue to cook until almost golden brown all over. About 2 minutes. Lower the heat as needed to avoid burning the mushrooms.

Add garlic to the skilled and cook until fragrant. Add zucchini and summer squash back to the skillet. Add hungarian paprika, chipotle chile pepper, kashmiri chile powder, cinnamon and salt to taste. Cook for 2 minutes. Turn off the heat and transfer to a serving bowl.

Adobo Crema:

1 cup vegan mayonise

1 chipotle pepper in adobo sauce, miniced

1/2 tsp lemon zest

1 tbsp lemon juice

1/4 tsp salt (optional)

Combine all the ingredients under adobo crema and set aside.

Black Refried Beans:

15 ounce canned black beans

1/2 white onion, diced

Oil for cooking

Salt to taste

Heat 2 tbsp of oil in a deep pot on a medium-high heat. Add onions and cook until translucent.

Add black beans, salt and mix. Cook for 2 minutes.

Add 1/4 cup of water and smash the beans using a potato masher. Cook for 2 minutes. Adjust salt, if needed. Transfer to a serving bowl

Toppings

Avocado, crushed

White goats cheddar

Sharp cheddar

Green onions, chopped

Bell pepper, chopped

Beets, grated

Baked Toastada

Assembly:

Heat toastada for 10 seconds in a toaster oven. Spread black beans, zucchini/mushroom mix, avocado, adobo crema, cheese, bell pepper, green onion and beets. Enjoy hot!