Jackfruit & Black Bean Tostadas
Go meatless on Taco Tuesday or Cinco de Mayo with these smoky, chipotle Jackfruit & Black Bean Tostadas topped with crunchy lettuce, Cotija cheese, and green onions!
Servings 4
Ingredients
- Corn tostada shells
- Extra virgin olive oil
- 10 oz. can young jackfruit drained
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- Generous 1/4 tsp. garlic powder
- Dash of cayenne pepper
- 1 small lime juiced
- 1/4 cup mild taco sauce
- 1 tbsp. water + more as needed
- 15 oz. can BUSH’S Black Bean Fiesta™
- Optional toppings: chopped lettuce Cotija cheese, green onions
Instructions
- Heat 1-2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the jackfruit and break it apart as it cooks.
- Stir in the cumin, paprika, garlic powder, cayenne pepper, and lime juice.
- Then, add the taco sauce.
- Add a tablespoon of water, as needed, to keep the jackfruit from drying out. The jackfruit will be done when it starts to caramelize on the edges.
- While jackfruit is cooking, warm up BUSH’S Black Bean Fiesta™ in a small pot over medium-low heat, stirring occasionally.
- Warm up tostada shells in the oven for a few minutes.
- Then, start layering the tostadas with beans, jackfruit, lettuce, cheese, and green onions. Serve with hot sauce, if desired.