First, preheat your oven to broil. Next, place tortillas on a baking sheet (you may have to do this in batches) and spray both sides of each tortilla with olive oil cooking spray.

Then, season with sea salt. Place the pan under the broiler for 30 seconds to 1 minute, then flip and cook for an additional 30 seconds to 1 minute. Time varies depending on your oven, but the goal is to brown the tortilla to get them crunchy. Set tortillas aside.

Next, saute the sweet peppers. Add 2 teaspoons of olive oil to a pan and heat over medium/high heat. Add sliced mini sweet peppers and season with salt and pepper, to taste. Saute for around 2-3 minutes. Remove from heat and set aside.

Add another teaspoon of olive oil to the same pan and then add in Plant-Based Ground. Saute for 2-3 minutes and then add salsa, salt, and chili powder. Continue cooking for 5 minutes or until browned.

Assemble tostadas by spreading around 1 tablespoon of guacamole on each tortilla. Then, add 1/4 cup of Plant-Based Ground, 1/4 cup peppers, and any other toppings your heart desires.

Eat immediately with a fresh squeeze of lime, sliced avocado, and vegan shredded cheese.