1. If you want to use store bought tostadas, do it! If not you can make your own by baking some in the oven for 8-10 mins or until hardened… at 435 degrees! Drizzle oil over them and a pinch of salt!
2. In a pan, add 1 tbsp oil of your choice and cook soyrizo for 3-4 minutes.
3. Meanwhile open the cans of beans, rinse and drain then add to the soyrizo. Take a potato mash or hand blender and mash beans. Cook until heated through then add 2-3 tbsp of almond milk (or any plant milk). Taste and add salt and pepper to taste!

For the jackfruit

1. Sauté finely sliced onion. Then add jackfruit and a quarter cup of salsa Verde. Cook on low heat until jackfruit softens. Season with salt and pepper to taste… I cooked for about 8 minutes. Letting it shred easily… resembling chicken

For the cashew crema

1. Soak the cashews in hot water for 10 minutes. Drain then add to blender followed by 3 tbsp nutritional yeast, pinch of salt and pepper, 1 tsp garlic powder, juice of 1 lemon or lime and 1/2 cup water for plant milk. Blend on high till smooth. You can add more liquid If needed!

For the toppings & assembly

1. Thinly slice iceberg lettuce, avocado, and dice red onion small!
2. Slather beans on tostada, then add jackfruit, lettuce, cashew cream, sliced avo, extra salsa and red onion