Bailey Ruskus
Vegan Chili Jackfruit Tostadas With Mango-Avocado Salsa
The mango avocado salsa paired with chili-spiced jackfruit in this simple dish will take your Taco Tuesdays to new heights.
October 14, 2024
Fresh, homemade salsa really elevates this Mexican-inspired dish from the Cook. Heal. Go Vegan! cookbook. Our tip? Make extra to pair with salty, crunchy chips or to add over beans and rice.
What you need:
For the tostadas:
1 tablespoon olive oil
1 medium onion, peeled and sliced
1 teaspoon salt, divided
2 (20-ounce) cans unripened jackfruit, rinsed and drained
2 teaspoons smoked paprika
2 tablespoons dried oregano
2 teaspoons chili powder
1 teaspoon granulated garlic
1 teaspoon dried coriander
1 teaspoon cumin
1 (15-ounce) can pinto beans, drained and rinsed
¾ cup vegetable broth
1 tablespoon agave nectar
6 tostada shells
For the salsa:
3 mini sweet peppers or 1 small bell pepper, seeded and diced
2 medium tomatoes, cored and diced
2 large mangos, peeled, pitted, and diced
2 medium avocados, seeded, peeled, and diced
4 scallions, ends removed and thinly sliced
4 garlic cloves, minced
½ teaspoon salt
3 tablespoons lime juice
1 medium jalapeño, seeded and minced
¼ cup packed minced cilantro
What you do:
- For the tostadas, in a large cast-iron skillet over medium-high heat, warm oil. Add onions and ½ teaspoon of salt and sauté 5 minutes while stirring occasionally.
- Meanwhile, squeeze jackfruit tightly with hands to help release any water. To skillet, add jackfruit, smoked paprika, oregano, chili powder, garlic, coriander, and cumin. Cook while stirring frequently on medium heat 2 to 3 minutes. Add pinto beans and stir 1 minute more. Add broth, cover, reduce heat to low and simmer about 10 minutes.
- Add agave and remaining salt, and cook while stirring for 2 more minutes. Remove from heat.
- For salsa, into a medium bowl, add all ingredients and mix well. To serve, top tostada shells with jackfruit mixture and salsa. Enjoy immediately.
For more vegan jackfruit recipes, read:
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