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Easy Vegan Jackfruit Tacos Close-Up

Easy Vegan Tacos with Jackfruit and Black Beans

The Pesky Vegan
These vegan tacos with jackfruit and black beans make for a delicious, quick, and easy one-pot meal. Simply prepare the filling and then load up soft tortillas with the toppings of your choice.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Gluten-free, Mexican, Vegan
Servings 10 tacos (approx.)
Calories 193 kcal

Ingredients
  

  • 10 small flour or corn tortillas (see notes)
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 4 cloves garlic, finely chopped
  • 1 chilli, finely chopped
  • 1 green pepper, deseeded and diced
  • 2x 14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped
  • 1x 14 oz (400 g) tin black beans, drained and rinsed
  • 3 tablespoons tomato puree
  • ¾ cup (200 ml) vegan stock or water
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 3 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • Juice of 1 lime
  • Small bunch fresh coriander, roughly chopped (optional)

Instructions
 

  • Heat the oil in a large pan on medium heat. Add the sliced onion and soften for 5-6 minutes, stirring occasionally.
  • Once the onions are soft, add the garlic, chilli, and green pepper. Stir well and cook for 2-3 minutes until the peppers start to soften.
  • Next, add the chopped jackfruit, black beans, tomato puree, vegan stock, cumin, smoked paprika, sage, nutritional yeast, salt, and pepper. Stir everything well and cover with a lid. Reduce the heat and simmer for around 6-8 minutes.
  • After 6-8 minutes, remove the lid. Using a wooden spoon or potato masher, gently break apart the jackfruit pieces so that there's a mix of small tender chunks and stringy pieces. Do this until you have a texture you're happy with, and don't worry if some black beans get mashed up in the process.
  • Next, stir in the lime juice and half of the chopped coriander. Continue to cook for another few minutes until the liquid has evaporated and you have a fairly thick mix. If the mix looks a little too dry, you can add more water or stock to loosen it up. Adjust the seasoning then turn off the heat and set aside.
  • Warm the tortillas according to package instructions. Once ready, add a heaped spoonful of the jackfruit filling to the centre and any other toppings you like (pico de gallo, guacamole etc. – see recipe notes). Sprinkle over some fresh coriander and serve.

Notes

How many people will this feed? It totally depends! When eating out, the standard serving size tends to be three tacos per person. This usually leaves me wanting one or two more, but then again I can be quite greedy. You'll be able to feed at least two people with this recipe, and can easily stretch it to four servings if you divide the filling between more tortillas.
Serving suggestions: I top these tacos off with homemade guacamole, vegan mayo, pico de gallo, and chopped coriander. Other serving suggestions include sliced avocado, hot sauce, fresh chilli, sliced spring onions, lime wedges, vegan cheese, and crushed tortilla chips.
Tortillas: The number of tacos you can make will depend on the size of the tortillas and how much you put in them. For me, this was enough to fill roughly 10-12 small flour tortillas. You can also use soft corn tortillas, hard taco shells, or gluten-free tortillas if necessary.
Use the right jackfruit: When buying tinned jackfruit, be sure to get a 'young' or 'green' variety. You'll also want it in brine or water rather than syrup.
Chopping the jackfruit: I like to roughly chop the jackfruit in a few different ways for a variety of textures. I cut the tougher core parts into smaller pieces, then slice up the rest more liberally.
Heat: I like to include the chilli seeds, but you can remove these if you don’t like the heat.  
Use dried beans: To make this dish (and others) even cheaper, you can use dried beans. These will need to be soaked and cooked in advance, with times varying depending on the type. Check out my Beginner’s Guide to Pulses for more info.
Other legumes: You could easily swap out the black beans for another type of bean, or other legumes such as chickpeas or lentils.
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, be sure to use tortillas that are certified or labelled as such. You'll want to do the same for the vegan stock, as well as any additional toppings or sides.
Storage: You can store the jackfruit and black bean filling in the fridge for up to four days or freezer for several months.
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* The nutrition info below is for one filled taco, based on a total of ten.

Nutrition

Calories: 193kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 294mgPotassium: 288mgFiber: 4gSugar: 3gVitamin A: 252IUVitamin C: 19mgCalcium: 64mgIron: 2mg
Nutrition Facts
Easy Vegan Tacos with Jackfruit and Black Beans
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 294mg13%
Potassium 288mg8%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 252IU5%
Vitamin C 19mg23%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword jackfruit recipe, vegan one-pot recipe, vegan taco tuesday
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