Vegan Tostadas Recipe

Prepare Jackfruit

Drain and rinse the canned jackfruit. Remove the seeds and shred the jackfruit into bite-sized pieces.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Add Jackfruit and Spices

Add the shredded jackfruit to the skillet. Sprinkle with smoked paprika, cumin, soy sauce, maple syrup, and liquid smoke. Stir well to combine.

Simmer the Mixture

Cover and cook for 15-20 minutes, stirring occasionally, until the jackfruit is tender and flavors meld.

Prepare the Chilies

Remove stems and seeds from dried ancho chilies. Soak them in hot water for 15-20 minutes until softened.

Blend the Sauce

In a blender, combine soaked chilies, minced garlic, cumin, oregano, apple cider vinegar, vegetable broth, and salt. Blend until smooth.

Combine with Brisket

Pour the adobo sauce over the cooked jackfruit mixture in the skillet. Stir well and cook for an additional 5 minutes to heat through.

Prepare Tortillas

In a separate skillet, heat the corn tortillas until crispy, about 2-3 minutes on each side.

Assemble the Tostadas

Spread a layer of black beans on each crispy tortilla. Top with the jackfruit mixture, followed by avocado crema, cilantro, lettuce, and pickled red onion.

Serve

Serve with lime wedges on the side for squeezing over the tostadas before eating.