Date posted: 16/04/2021

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

  • Serves 1
  • Timing: 20 mins
Votes: 1 Average: 5


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


  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
Back to Top