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Jackfruit Sweet Potato Tostados

Jackfruit Sweet Potato Tostados

Crispy jackfruit and diced sweet potatoes atop of smashed black beans on a crispy tostado shell, drizzled with Passport Global Flavors™ By Custom Culinary® Tomatillo Serrano Sauce.


What You'll Need

1 lb Jackfruit
1 ea Sweet potato, small, diced
1 ea Onion, large,  ¼" diced
30 oz  Black beans, drained and rinsed (2-15 oz cans)
2 tsp Ground cumin
1 tsp Smoked paprika
4 tsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
2 tsp Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
24 ea Corn tortillas 4" 
1 tsp Sea salt
2 cups Vegetable oil (for frying tortillas)
2 cups Passport Global Flavors™ By Custom Culinary® Tomatillo Serrano Sauce
½ cup Cashew cream
to garnish Cilantro
to garnish Lime, wedges
PREPARATION

  1. In a sauté pan with a bit of olive oil, cook ⅔ of the diced onion until translucent.
  2. Add jackfruit and cook until it starts to crisp.
  3. Add sweet potatoes and cook until potatoes are tender and begin to brown.
  4. Season the mixture with half the cumin, smoked paprika, 2 tsp. vegetable liquid stock concentrate, roasted garlic paste and ¼ cup of water.
  5. Cook until mixture begins to dry and set aside.
  6. In another sauté pan cook remainder of onion until translucent.
  7. Add black beans, remainder of cumin and 2 tsp. vegetable liquid concentrate.
  8. Cook for 2-3 minutes, remove from heat and smash beans into a chunky paste.
  9. Heat vegetable oil in a pan and fry corn tortillas until golden and crispy.
  10. Drain on paper towels and sprinkle with salt.
  11. To assemble: spread a thin layer of black beans on a tortilla, then a layer of jackfruit mixture.
  12. Drizzle a generous amount of Tomatillo Serrano sauce and cashew cream.
  13. Garnish with fresh cilantro and lime and serve immediately.