No Hassle Plant-Based Jackfruit and Black Bean Tacos

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is often more affordable and readily available.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Gather all ingredients: canned jackfruit, black beans, oil, lime, taco seasoning, vegetable broth, butter lettuce, cilantro, mango, red onion, avocado, jalapeño, and salt.

Drain and rinse the canned jackfruit if it was packed in liquid other than water.

Shred the jackfruit by hand by massaging it between your fingers, separating out parts that won't shred, or use a food processor to pulse it until shredded.

Heat oil in a large sauté pan over medium heat.

Add the shredded jackfruit and black beans to the pan.

Add taco seasoning and vegetable broth to the pan.

Let the mixture simmer for 10 minutes.

While the filling simmers, prepare the mango avocado salsa by cutting the mango around the seed, scoring it, and flipping it out for easy cutting.

In a bowl, combine diced mango, chopped avocado, finely chopped red onion, and jalapeño (with or without seeds based on desired spice level).

Add lime juice and chopped cilantro to the salsa mixture, along with a little salt.

Rinse and dry the butter lettuce leaves, removing the stem or pulling off the leaves you want to use.

Build the tacos using two butter lettuce leaves for stability, adding the jackfruit and black bean filling, then topping with the mango avocado salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens