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
- 1/4 onion, diced small
- Iceberg lettuce, thinly sliced
- Avocado
- Cilantro, chopped
- 1 cup cashews
- 3 tablespoons nutritional yeast
- Juice of 1 lemon or lime
- 3 tablespoons plant milk
- 2-3 tablespoons almond milk
- 1/2 cup water
- Salt
- Pepper
- 1 teaspoon garlic powder
Preparation
Bean
In a pan, add 1 tablespoon oil and cook soyrizo for 3-4 minutes
Open, rinse, and drain the cans of beans, then add to the soyrizo
Mash the beans using a potato masher or hand blender
Cook until heated through, then add 2-3 tablespoons of almond milk
Taste and season with salt and pepper to taste
Jackfruit
Sauté thinly sliced onion
Add jackfruit, then add a quarter cup of green salsa, and cook on low heat until jackfruit softens, about 8 minutes
Season with salt and pepper to taste
Cashew crema
Soak cashews in hot water for 10 minutes
Drain, 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
Add more liquid if needed for desired consistency
Toppings
If making tostadas from scratch, bake corn tortillas in the oven at 435 degrees for 8-10 minutes until hardened, drizzled with oil and a pinch of salt
Thinly slice iceberg lettuce, slice avocado, and dice onion small
Assembly
Slather the bean mixture on a tostada, then add jackfruit mixture, lettuce, cashew crema, sliced avocado, extra salsa, and diced red onion
Notes
This recipe is a vegan twist on traditional Mexican tostadas, inspired by childhood memories and can be great for a healthier lifestyle
