Vegan Mexican Tostadas with Soyrizo and Jackfruit
Ingredients
- Corn tortillas or store-bought tostadas
- Avocado oil
- 2 cans great northern beans
- 6 ounces soyrizo
- 9 ounces jackfruit
- Canned green salsa
- 1/4 onion thinly sliced
- Iceberg lettuce thinly sliced
- Avocado
- 1/4 onion diced small
- Cilantro chopped
- 1 cup cashews
- 3 tablespoons nutritional yeast
- Juice of lemon or lime
- 3 tablespoons plant milk
- Salt
- Pepper
- 1 teaspoon garlic powder
Preparation
Bean
In a pan add 1 tablespoon oil of your choice and cook soyrizo for 3-4 minutes.
Open the cans of beans, rinse and drain, 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 or any plant milk.
Taste and add salt and pepper to taste.
Jackfruit
Sauté finely sliced onion.
Add jackfruit, then add a quarter cup of salsa verde and cook on low heat until jackfruit softens.
Season with salt and pepper to taste and cook for about 8 minutes until it shreds easily.
Cashew crema
Soak the cashews in hot water for 10 minutes.
Drain the cashews, then add to a blender 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 or plant milk.
Blend on high until smooth and add more liquid if needed.
Tostada
If using store-bought tostadas, use as is.
If making your own, bake corn tortillas in the oven at 435 degrees Fahrenheit for 8-10 minutes or until hardened, drizzled with oil and a pinch of salt.
Assembly
Slather the bean mixture on a tostada.
Add the jackfruit mixture.
Top with thinly sliced iceberg lettuce, cashew crema, sliced avocado, extra salsa, and diced red onion.
Tips
This recipe is a vegan twist on traditional Mexican tostadas, inspired by the creator's childhood memories.
