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Jackfruit Tostadas with Adobo de Tamarindo


2 Tbl olive or sesame oil

1 red onion, sliced

1 garlic clove, minced

300g drained, rinsed jackfruit (do not use sweet version)

1 jar Tio Pablo Adobo de Tamarindo 210g

12 x Tio Pablo Chicas Tostadas

1 can La Morena Refried Black Beans 440g

2 cups sliced fresh spinach leaves

1 avocado, diced

¾ cup crumbled feta cheese (for vegetarian option)


Place tostadas onto a baking tray and place in the oven at low heat (about 160°C) until tostadas are warm to the touch.

Empty can of refried beans into a saucepan, add about 3 Tbl of water. Stir beans and warm until they are heated through.

Heat oil in a large frying pan and sauté the garlic and ½ of the onion until soft. Pull apart chunks of jackfruit into stringy bits and add to the pan. Cook for ½ minutes until the jackfruit softens and then pour in the Adobo de Tamarindo.

Cook through so that the sauce becomes absorbed into the jackfruit. Take two forks and pull jackfruit apart further so that it has shredded.

Remove tostadas from the oven and spread refried beans onto each one. Top with a few spinach leaves and then a spoonful of jackfruit. Top with remaining onion, avocado and feta (optional). Eat immediately. Serves 4.


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