Tostada double stacked with tinga jackfruit, crispy avocado and smokey garlic mayo

Method Print recipe

1. Fry the tortilla until crunchy and set to one side
2. Heat a deep pan and add the oil, sauté the onion until soft then add drained jackfruit and cook for about 10 minutes
3. Add the chipotle paste, tomato base and cook out until the jackfruit softens and you are able to pull it apart
4. Finish with fresh chopped coriander- set to one side and keep warm
5. 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
6. Tumble the avocado slices in flour, oat milk and bread crumbs - double coat and deep fry until crispy
7. Add the smoked paprika and mayonnaise together and place into a squeeze bottle
8. 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
9. Serve with wedges of lime