Young green jackfruit is a great substitute for pulled or shredded meat! It loves to be seasoned with savory flavors and has a meaty texture. For this recipe you will need canned jackfruit packed in water or brine - avoid the ripe variety packed in sweet syrup. Jackfruit contains vitamins, minerals, fiber, protein and is loaded with antioxidants. Use this filling in enchiladas, burritos and tostadas to switch it up! Vegan, Gluten-Free.
1 (14-20 ounce) can young green jackfruit (packed in water or in brine)
1 Tbsp tamari (or coconut aminos)
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 tsp paprika
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1 pinch cinnamon
1 cup yellow onion, diced (about 1 medium onion)
1 red bell pepper, diced
2 garlic cloves, minced
1 Tbsp lime juice
1 (15 oz) can black beans, drained and rinsed
12 medium soft corn tortillas
FOR SERVING, OPTIONAL
Cilantro Lime Crema (optional but delicious!)
Shredded cabbage or romaine lettuce
Prep the jackfruit: Drain and rinse the jackfruit. Place on a clean dish towel, wrap and squeeze out excess liquid. Chop into small pieces. Stir in tamari until well combined. Set aside.
Prep the seasonings: In a small bowl, combine the ground cumin, chili powder, paprika, oregano, garlic powder, sea salt, black pepper and cinnamon.
Make the filling: Heat a non-stick skillet over medium heat. Once hot, add onion, bell pepper and a pinch of salt stirring frequently, sauteeing until translucent, about 3-4 minutes. Add a tablespoon of water as needed to avoid burning.
Stir in garlic until fragrant, about 1 minute.
Stir in the dried spice mixture until fragrant, about 60 seconds.
Add jackfruit, beans and lime juice, stirring until well combined. Saute for 5-6 minutes.
Prepare the tortillas: Grab a clean dish towel to keep tortillas warm and pliable. Option 1 - Warm the tortillas in a skillet or microwave until warmed through. Option 2 - For gas stoves, turn each burner on LOW and add a tortilla. After about 30 seconds, check underneath the tortillas using tongs. Once they start to char, flip to the other side. Adjust the burners as needed, keeping them as low as possible. The second side will take less time than the first. Feel free to keep flipping until you reach your desired color. Transfer to the towel and cover completely.
Serve: Add 2 tablespoons of jackfruit filling to each tortilla. Top with Cilantro Lime Crema, shredded cabbage or romaine lettuce, hot sauce, lime or avocado slices. Enjoy!