Vegetable Tostadas with Homemade Refried Beans

Servings: 6 tostadas

• 1 head cauliflower

• 1 jalapeño deseeded

• 1 green pepper deseeded

• 8oz Mushrooms

• 3tsp taco seasoning

• 2tbsp EVOO

• 1tsp minced garlic

• 2 carrots peeled and chopped

• 1 red onion diced

• 2 celery stalked chopped

• 2 cans pinto beans drained and rinsed

• 1 lime

• 1/3 cup water

• Crunchy tostada shells

• Optional- Cilantro/red onion/cheese/greek yogurt to top

1. Cut up cauliflower into smaller pieces and pulse a couple of times on a food processor to get cauliflower rice. Set aside

2. Add mushrooms to food processor and pulse a couple of times. Set aside

3. Add jalapeño and green pepper to food processor. Pulse a couple of times and set aside

4. Chop celery, onions and carrots and set aside.

5. Add EVOO to pan and heat.

6. Add onion, celery and carrots. Cook for about 6 minutes until veggies soften.

7. Add garlic and cook another minute

8. Add peppers and cauliflower. Min thoroughly and cook for 3 minutes

9. Finally, add in mushrooms and taco seasoning. Mix well and cook for 6 minutes

10. Meanwhile, heat a small pot over medium heat. Add pinto beans, cook for 3 minutes.

11. Add water and is to combine. Cover and cook another 5 minutes.

12. Use a masher or a fork to mash beans to desired consistency. Let sit for at least 4 minutes for mixture to thicken a bit

13. Assemble your tostada and enjoy!