These easy jackfruit tacos make for a delicious vegan meal that's ready in 30 minutes or less. Simply simmer the ingredients for the filling to let the flavours come together, then load up soft tortillas with the toppings of your choice.
2x14 oz (400 g) tins young jackfruit, drained and each piece roughly chopped
1x14 oz (400 g) tin black beans, drained and rinsed
3tablespoonstomato paste(a.k.a. puree)
¾cup(200 ml) vegan stock or water
1teaspooncumin
1teaspoonsmoked paprika
1teaspoondried sage
3tablespoonsnutritional yeast
Salt and pepper, to taste
Juice of 1 lime
Small handful fresh coriander, roughly chopped(optional)
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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 of each and any other toppings you like (see serving suggestions for ideas). Sprinkle over chopped fresh coriander and serve.📸 See recipe steps >📖 Table of contents >
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.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.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 (or just use water), 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.See recipe testing notes and recipe FAQ sections for more info.* The nutrition info below is for one filled taco, based on a total of ten.
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