Jackfruit Chipotle Tostadas

Preheat the oven to 180°C/356°F.

Chop the tomatoes into quarters and do the same with the garlic. Pop the tomatoes onto a roasting tray and drizzle with olive oil. Push the pieces of garlic into the tomatoes, then sprinkle with oregano and salt. Roast for 30-45 mins until charred. Push on them gently halfway through to press out the liquid from the tomatoes.

Whilst the tomatoes and garlic are roasting, make the salsa. Chop up your raw tomatoes, red onion and coriander. Place all of those ingredients into a bowl with any liquid that the tomatoes have released whilst you were cutting them, then season with salt and lime juice.

Back to the jackfruit prep. Chop up the onions and heat a small glug of oil in a large saucepan. Fry the onions with the cumin seeds for 10 mins until soft.

Add in the tomato purée and chipotle and cook for another 5 mins until it has darkened in colour. Add in the roasted tomatoes and any of the remaining liquid in the tray. Drain the tinned jackfruit and add it into the pan with 500ml water. Bring to the boil and allow to simmer for 30 mins.

Refried bean time. Chop up the remaining onion and red chilli and fry in a glug of oil for 5 mins with the cumin seeds. Add in the pinto beans along with the liquid from the tin. Cook for 5 mins until most of the liquid has evaporated. Mash well and season with salt.

Remove the jackfruit from the sauce and shred it with a fork. Add it back into the sauce and season with salt.

Toast the tortillas in a dry saucepan until crisp. Spread on a tablespoon of refried beans, then the pulled jackfruit and, to finish, the salsa.