Pulled Jackfruit and Black Bean Tacos
A light, healthy and filling delicacy from Mexico with a punch of smoky chipotle.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4
Tagged in: Appetizers, Recipes

INGREDIENTS


Raw Jackfruit, boiled and shredded; 250 g

Onion, thinly sliced; 1 medium

Garlic, chopped; 1 tsp

Black Beans, boiled; 1 cup

Ground Cumin; 2 tsp

Chili Flakes; 1/2 tsp

Chipotle, chopped; 1-2 tsp

Olive Oil; 2 tbsp

Red Cabbage, shredded; 1 cup

Lemon Juice; 1 tbsp

Refried Beans; 2 tbsp

Pico de Gallo; 4 tbsp

Chipotle Sour Cream; 2 tbsp

Soft Tortillas; 8

Salt and Pepper; to taste

METHOD


  1. Heat olive oil in a pan. Add onion and garlic, sauté for 4-5 minutes until softened and lightly caramelized.
  2. Add jackfruit, black beans, cumin, chili powder and chipotle to the pan.
  3. Stir to evenly distribute the spices and cook for 4-5 minutes, until the jackfruit is slightly crisped on the edges. Season to taste.
  4. To make the red cabbage slaw, add lemon juice and salt to the red cabbage. Leave for 10 min
  5. Squeeze excess moisture and dress with a teaspoon of chipotle sour cream. Adjust seasoning.
  6. To assemble the taco with all toppings, warm the soft taco, place refried beans, two spoonsful of jackfruit mixture and top with pickled cabbage slaw, chipotle sour cream, pico de gallo and fresh cilantro.