Jackfruit Tostadas With Mango-Avocado Salsa | VegNews

Ingredients

• For the tostadas:
• 1 tablespoon olive oil 
• 1 medium onion, peeled and sliced
• 1 teaspoon salt, divided
• 2 (20-ounce) cans
• unripened jackfruit
• , rinsed and drained
• 2 teaspoons smoked paprika
• 2 tablespoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon dried coriander
• 1 teaspoon cumin
• 1 (15-ounce) can pinto beans, drained and rinsed
• ¾ cup
• vegetable broth
• 1 tablespoon agave nectar
• 6 tostada shells
• For the salsa:
• 3 mini sweet peppers or 1 small bell pepper, seeded and diced
• 2 medium tomatoes, cored and diced
• 2 large mangos, peeled, pitted, and diced
• 2 medium avocados, seeded, peeled, and diced
• 4 scallions, ends removed and thinly sliced
• 4 garlic cloves, minced
• ½ teaspoon salt
• 3 tablespoons lime juice
• 1 medium jalapeño, seeded and minced
• ¼ cup packed minced cilantro