These come together quickly and make for a great weeknight meal. If you’re not a fan of cauliflower, you could use zucchini, eggplant, etc.; just make sure it’s cut into small bits so there’s more surface area to get coated in the seasoning.

If you don’t want to buy a pack of tostada shells, you can make your own using tortillas. Simply brush the tortillas with oil (on both sides) then bake at 400’ for about 5 minutes on each side. The benefit to making your own tostada shells is that you can choose which kind of tortilla to use (corn, almond, cassava, etc.).

The chipotle powder packs some heat so if you’re planning on feeding kids, I’d suggest reducing the amount used. You could absolutely just smash up some avocado, but for the "crema", I do: 1 large avocado, mashed + a dollop of sour cream + few big pinches salt and pepper + juice of a lime and mash everything together until smooth.