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Jackfruit Tinga Tostada
Recipes
Jackfruit Tinga Tostada
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • ½ cup quinoa
  • 1 cup water
  • 4 soft taco (or fajita) whole wheat tortillas
  • Cooking spray
  • 1 (10 oz) package Tex-Mex seasoned shredded jackfruit
  • 1 lime, for juice
  • ¼ bunch fresh cilantro
  • 1 Hass avocado
  • ¼ cup dairy-free chive cream cheese alternative
  • ¾ cup restaurant-style salsa
  • ½ cup black bean hummus

Steps

    1. Preheat oven to 375°F. Line baking sheet with foil. Cook quinoa following package instructions (using water). Coat tortillas with spray; place on baking sheet and bake 5 minutes. Turn tortillas over and cook 3–4 more minutes until golden and crisp.
    2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place jackfruit in pan; cook 4–5 minutes, stirring occasionally, until hot and bubbling. Reduce heat to low and cover to keep warm. Juice lime (1 tablespoon). Remove cilantro leaves from stems (4 tablespoons).
    3. Halve avocado and remove pit and flesh. Place avocado flesh, cream cheese, and lime juice in food processor bowl; process until blended and smooth. Drain salsa, then add to quinoa and stir until blended.
    4. Place tortillas on serving plates. Spread 2 tablespoons hummus on each tortilla, then top each with ½ cup quinoa mixture, 1 cup jackfruit mixture, 2 tablespoons avocado cream, and 1 tablespoon cilantro. Serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 19g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 860mg, Total Carb 51g, Fiber 13g, Sugars 5g, Protein 13g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 35%