Recipes
Date posted: 16/04/2021
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