Heat oil in a wide pot over medium high heat. Add the shallot and cook for 4-5 minutes until it begins to soften.

Add the shredded mushrooms and cook stirring often, for 8-10 minutes until they begin to crisp up and turn golden brown around the edges. Season with salt and pepper.

Add the garlic to the pot and cook for 1 minute until fragrant.

While the mushrooms cook bring a small pot of water to a boil. Add the peaches and boil them for 2-3 minutes until they begin to soften. Drain and transfer to an ice bath for 5 minutes. Remove the skins, cut the peaches in half, and remove the pits. Dice the peaches and set aside.

Add as many of the chipotles in adobo sauce as you like to a food processor and pulse until blended. Set aside.

Add the diced tomato and peaches to the pot and season with salt and pepper. Cook for 5 minutes until they soften. Add the black beans and chipotles in adobo sauce and cook until the ingredients begin to bubble in the pot.

Pour in 1 cup of water or stock and bring to a boil. Reduce heat and simmer for 30 minutes until reduced and thickened. If too much liquid evaporates too quickly add a splash of water as necessary to loosen up the mushrooms. Taste and season with salt and pepper.

In a bowl whisk together the mayonnaise, lime juice, maple syrup, and chili powder until smooth. Taste and season with flaky sea salt. Add a splash or two of water to thin out the dressing. Add the Brussels sprouts and toss to coat. Refrigerate until needed.

Preheat oven to 400ºF.

Lightly brush corn tortillas with oil or spray with cooking oil and arrange in an even layer on two baking sheets (4 per baking sheet).

Transfer to the oven and bake for 5-6 minutes per side or until the tortillas are crispy. Remove from the oven and immediately sprinkle with salt.

Place two tostada shells on each plate and pile the mushrooms on top. Spoon the Brussels sprouts slaw on to each tostada and garnish with cheese and cilantro. Enjoy!