Crispy Bean and Mushroom Tostadas

Preheat the oven to 200°C/180°C fan. Chop the mushrooms. Rinse and drain the black beans.

Heat a pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the mushrooms and fry for 5-7 min or until well browned and starting to crisp. 

Meanwhile, place the tortilla wraps on a large baking tray (use multiple trays if the tortillas overlap too much). Drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortillas. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.

Meanwhile, add a large pinch of salt, the drained beans, tomato paste, taco seasoning (spicy!) and a splash of water to the mushrooms. Reduce the heat to low and cook for 2-3 min. Fold in the cashew cream cheese. Season with pepper. Cover to keep warm until serving.

Finely slice the red radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the lime into wedges. Slice the green chilli. Pick the coriander leaves.

Top the crispy tortillas with the mushroom and bean mix, radishes, avocado, green chilli (spicy!) and coriander. Squeeze some lime juice over the top, and serve immediately.