Easy Jackfruit and Cannellini Bean Tostados
Tostados (and tacos) appeal to lots of people because there are a wide variety of toppings. In this easy to make recipe, caramelized jackfruit – a fantastic meat substitute – is the star of the show. Piled onto a warm crunchy corn tostado, jackfruit can the topped with seasoned white cannellini beans, some tangy mango salsa along with lettuce (or sprouts), avocado and tomatoes.
Ready in less than 20 minutes, Easy Jackfruit and Cannellini Bean Tostados make a nutritious and delicious meal.
Easy Jackfruit and Cannellini Bean Tostados (makes 8)
- 1 small onion, chopped
- 1 tsp chipotle adobo sauce
- 1 orange, juiced
- 1 14-ounce can jackfruit
- 1 15-ounce can cannellini beans
- 1 lime, juice of
- 2 avocados, chopped into bite sized pieces
- 1/2 cup cilantro leaves, chopped
- 2 champagne mangos (or regular), chopped
- 1 6-ounce packet of Marziano tomatoes (available at Trader Joe’s and most grocery stores), chopped
- 2 cups chopped lettuce
- 2 cups sprouts
- 1/4 cup fresh flat leaf parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 8 crispy corn tostados
Gather 6 small serving bowls and 1 medium serving bowl.
Heat the oven to 300 degrees.
Drain and rinse the jackfruit. Break apart the jackfruit into shredded pieces and place into a mixing bowl. Add the chopped onion, chipotle adobo sauce, and the juice of the orange. Stir to blend all the ingredients. Set aside to marinate.
Place the mango pieces in a small mixing bowl. Add the chopped cilantro and the juice of 1/2 of he lime. Stir to blend. Place in a small serving bowl and set aside.
Place the chopped lettuce in a small serving bowl and set aside.
Place the chopped tomatoes in a small serving bowl and set aside.
Place the sprouts in a small serving bowl and set aside.
Place the avocado in a small bowl. Squeeze the lime over the avocado pieces, add a sprinkle of salt, and gently toss. Transfer to a small serving bowl.
Drain and rinse the cannellini beans. Place in a bowl. Add the chopped fresh leaf parsley and a sprinkle of salt. Stir to blend and transfer to a small serving bowl.
Place 1/4 cup of water in a large skillet. Heat the skillet on medium and add the jack fruit mixture. Cook until the liquid evaporates and the jackfruit is a bit caramelized. Transfer to a medium-sized bowl.
While the jackfruit is cooking, place the corn tostados on two cookie sheets and place in the oven to warm 3-4 minutes. Remove and place 2-3 tostados on each plate.
Arrange the six small serving bowls around the medium-sized bowl holding the cooked jackfruit.
Pile the jackfruit followed by the beans, mango salsa, lettuce and/or sprouts, avocado and tomato.
Comments are closed.