Ingredients
- Everyday Favourites wheat flour tortilla 2
- Extra virgin cold pressed rapeseed oil 15ml
- Red onion 40g
- Jackfruit in brine 150g
- Chipotle paste 30g
- Tomato base 100g
- Coriander 10g
- Black eyed beans 20g
- Frozen sweetcorn 20g
- Plum tomatoes 20g
- Lime juice
- Avocado slices 30g
- Everyday Favourites plain flour 10g
- Oat milk 100ml
- Panko breadcrumbs 100g
- Smoked paprika 1g
- Vegan garlic mayonnaise 40g
- Vegan grated mozzarella style cheese 5g
Method
- Fry the tortilla until crunchy and set to one side
- Heat a deep pan and add the oil, sauté the onion until soft then add drained jackfruit and cook for about 10 minutes
- Add the chipotle paste, tomato base and cook out until the jackfruit softens and you are able to pull it apart
- Finish with fresh chopped coriander- set to one side and keep warm
- Place the cooked black eyed beans into a mixing bowl and add the seared corn and chopped tomato - add a splash of oil & seasoning, finish with lime juice & 5g chipotle paste
- Tumble the avocado slices in flour, oat milk and bread crumbs - double coat and deep fry until crispy
- Add the smoked paprika and mayonnaise together and place into a squeeze bottle
- To assemble- layer the tinga jackfruit on the fried tortillas and top with mozzarella style cheese then grill quickly, top with the black eye bean mix and layer - finish with the crispy avocado, mayonnaise and fresh coriander
- Serve with wedges of lime
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