Vegan Mexican Tostadas with Jackfruit
Ingredients
- Corn tortillas or store-bought tostadas
- Avocado oil
- 2 cans great northern beans
- 6 ounces soyrizo
- 9 ounces jackfruit
- Canned or jar store-bought green salsa
- 1/4 onion, thinly sliced
- Iceberg lettuce, thinly sliced
- Avocado
- 1/4 onion, diced small
- Chopped cilantro
- 1 cup cashews (preferably raw)
- 3 tablespoons nutritional yeast
- Juice of 1 lemon or lime
- 3 tablespoons plant milk
- Salt
- Pepper
- 1 teaspoon garlic powder
Preparation
In a pan, add 1 tablespoon oil and cook soyrizo for 3-4 minutes.
Rinse and drain the cans of beans, then add to the soyrizo.
Mash the beans with a potato masher or hand blender.
Cook until heated through, then add 2-3 tablespoons of almond milk.
Season the beans with salt and pepper to taste.
Sauté thinly sliced onion for the jackfruit.
Add jackfruit and a quarter cup of salsa verde.
Cook on low heat until jackfruit softens, about 8 minutes, and season with salt and pepper.
Soak cashews in hot water for 10 minutes for the cashew cream.
Drain the cashews, then blend with 3 tablespoons nutritional yeast, a pinch of salt and pepper, 1 teaspoon garlic powder, juice of 1 lemon or lime, and 1/2 cup water until smooth, adding more liquid if needed.
Thinly slice iceberg lettuce and avocado for toppings and dice red onion small.
If making your own tostadas, bake corn tortillas in the oven at 435 degrees for 8-10 minutes until hardened, drizzled with oil and a pinch of salt.
Assemble by slathering beans on a tostada, then add jackfruit, lettuce, cashew cream, sliced avocado, extra salsa, and red onion.
Tips
You can use store-bought tostadas to save time.
This recipe is a vegan version of a traditional Mexican favorite.
