Jackfruit Tinga Tostadas
Jackfruit Tinga Tostadas make for an easy and delicious Mexican-inspired dinner! These tostadas are crispy, slathered with flavor-packed refried black beans, then topped with smoky, meaty pulled jackfruit. Quick, healthy, and flavor-packed, you’ll love this Vegan Jackfruit Tinga in tostadas, tacos, and burritos!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8-10 tostadas 1x
- Category: Main Dish
- Method: Stove
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
FOR THE TINGA:
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 3–4 garlic cloves, minced
- 1/2 tsp dried oregano, divided
- 1 tsp ground cumin, divided
- 1/2 ground Ceylon cinnamon, divided
- 3/4 tsp black pepper, freshly cracked
- 2 chipotle peppers in adobo sauce
- 2 tbsp adobo sauce
- 1 can diced tomatoes (regular or fire-roasted)
- 1 and 1/4 cups vegetable stock
- 1 and 3/4 tsp salt, divided
- 2 cans young jackfruit, drained, rinsed, squeezed, and shredded
FOR THE TOSTADA SHELLS:
- 8–10 corn tortillas
- Olive oil, for coating
TOSTADA TOPPINGS:
- 1 batch of refried black beans (CLICK HERE for recipe)
- Green cabbage, shredded
- Green onions, sliced
- Radishes, sliced
- Avocado, sliced
- Cilantro leaves and stems, chopped
- Lime wedges, for squeezing
- Salsa or hot sauce
- Cotija or aged cheddar cheese
- Sour cream
Instructions
- PREP THE JACKFRUIT: Pour out the brine, then rinse the jackfruit with filtered water. With your hands, squeeze out any extra liquid from the jackfruit, then shred it into small strips and chunks. Set aside.
- MAKE THE SAUCE: Heat a heavy-based pot (like a Dutch oven) over medium-high heat. Warm 2 tbsp olive oil, then add in the chopped onion and sauté it for 5 minutes, until it is tender and beginning to brown. Add in the garlic and sauté for 1 more minute. Next, add in 1/4 tsp dried oregano, 1/4 tsp Ceylon cinnamon, 3/4 tsp ground cumin, and 1/2 tsp black pepper. Toast the spices for 1-2 minutes, stirring constantly to avoid burning. Add a little more oil here if necessary. Next, stir in the vegetable stock, canned tomatoes, chipotle peppers, adobo sauce, and 1.5 tsp salt, and allow the sauce to cook for 3-4 minutes. Make sure to scrape up any browned bits from the bottom of the pot to capture all the flavor!
- PUREÉ THE SAUCE: Carefully transfer the sauce to a blender and pureé it until smooth. Set aside momentarily.
- BROWN THE JACKFRUIT: In the same pot over medium-high heat, warm 1 tbsp olive oil. Throw in the shredded jackfruit, plus 1/4 tsp of each: dried oregano, ground cumin, Ceylon cinnamon, black pepper, and salt. Sauté until the jackfruit is golden-brown, about 3-5 minutes.
- COMBINE AND SIMMER: Carefully pour the sauce back into the pot with the jackfruit and stir to combine. Bring the sauce to a low boil, then turn the stove down to low heat to simmer for 15 minutes, stirring occasionally.
- BAKE THE TORTILLAS: While the jackfruit simmers, preheat the oven to 400°F or 200°C. Brush the corn tortillas with olive oil on both sides. Place them on baking trays lined with baking paper. Bake them for 5 minutes on one side. Flip them over and bake for a further 5-7 minutes, until they are golden-brown and crispy.
- LAYER THE TOSTADAS: Spread a layer of warmed refried beans onto one side of a freshly prepared tostada shell. Spoon on some of the jackfruit tinga. Add your desired toppings. Must-add toppings include shredded cabbage, avocado, cilantro, green onions, radishes, and a squeeze of lime! You may also like to add some salsa, sour cream, and/or cheese. Enjoy immediately.
Notes
- Have leftover tinga? It’s also great in tacos, burritos, and burrito bowls!
Find it online: https://maddysavenue.com/jackfruit-tinga-tostadas/