15 Minute Vegan Jackfruit Tacos

Ingredients

• 1 20-ounce can young green jackfruit (in water or brine, NOT SYRUP (ok to use 15 oz.))
• 1 Tablespoon neutral oil
• 1/2 yellow onion (finely diced)
• 2 garlic cloves (minced, or 1/2 teaspoon garlic powder)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 lime (juiced, to taste)
• 3/4 - 1 teaspoons kosher salt (approximately; to taste)
• Few dashes soy sauce or vegan worcheshire (for umami flavor (optional))
• 1 15-ounce can black beans (drained and rinsed)
• 1/4 cup vegetable broth/stock, or water
• 6-8 Corn or Flour tortillas (for serving)
• Romaine Lettuce (shredded)
• Pico de Gallo (or salsa)
• Avocado Slices or Guacamole
• Shredded cheese or Cotija crumbles
• Sour Cream
• Cilantro (finely chopped)

Instructions

1. 1

   Jackfruit: Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the base. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.

2. 2

   In a large skillet, heat the oil over medium-high heat. Add the diced onion, saute for 1 minute, then add the garlic. Continue to cook for 2-3 minutes until tender, and be sure to add a pinch of salt to begin adding it in.

3. 3

   Add the dried spices and herbs - cumin, chili powder, onion and garlic powders, oregano, paprika, and cayenne pepper. Stir to coat and toast the spices for 30-60 seconds. Add the dashes of soy sauce or Worchestershire, if using.

4. 4

   Stir in the shredded jackfruit and black beans until combined, then add vegetable stock and simmer, letting the liquid reduce, for about 3-4 minutes.

5. 5

   Remove the filling from the heat, then serve with flour or corn tortillas and toppings as desired. Store any leftover filling in an airtight container in the fridge.