Vegetables

1. Cut up all the vegetables. (diced)

2. Sauté the mushrooms on med/high heat for 3 min then add some lemon juice and a splash of oil.

3. Sauté small broccolini pieces on med heat until slightly charred.

4. Sauté onions and bell peppers - small & diced.

Beans

1. In a pot, add in the oil & onions + jalapeños on low/med heat. Cook until translucent.

2. Add in dehydrated refried beans + water + taco seasoning. Start with 3-3.5 cups water & stir often.

3. Cook until the beans rehydrate & the mixture has thickened. It should be a runny consistency, add more water to your preferred consistency. Can switch It to med heat to cook off excess water if needed. The beans will dry up as It cools.

4. Then add in fire taco bell sauce & habanero cheese. Add more seasoning based on taste.

Guacamole

1. In a mortar pestle: add in the garlic first, then mash up the avocados & add in the rest of the ingredients.

2. Season to taste with salt & fresh lime. Store in fridge until ready to eat.

Avocado Crema

1. Blend 2 green chile (or to taste). then add in 1 cup cilantro.

2. Add in one avocado + 1-2 tbsp water + 1/3 lime + pinch of salt.

3. Blend and adjust seasoning to taste.

4. keep adding water to consistency you want.

Tostada

1. Once everything is prepped: assemble tostada.

2. Preheat oven 350 - toast tostada until lightly golden brown and crispy.

3. Take out of oven & add beans and some taco bell fire sauce.

4. Add the veggies, habanero cheese, & mexican cheese.

5. Put back in oven - broil until cheese has melted.

6. Drizzle on some avocado crema.

7. Top with shredded lettuce, diced tomatoes & cilantro.

8. Serve with fresh guacamole & enjoy :)