Looking for healthy and nutritious meals that are flavoursome and easy to prepare? Then you can thank us later for this incredible taco recipe that you will be wanting to make everyday of the week, not just on taco Tuesday.
The creator of this amazing recipe is Amanda Mackenzie, a passionate Brisbane plant-based whole foods cook who through her business, Amanda's Wholesome Kitchen, offers delicious and nourishing plant-based catering as well as running cooking workshops.
Spicy Pulled Jackfruit & Blackbean Tacos
2 Tbsp extra virgin olive oil
1 red onion, finely diced
¼ tsp ground garlic
1 tsp ground cumin
1 tsp ground coriander
1 ½ tsp smoked paprika
½ tsp salt
Freshly cracked pepper
¼ tsp ground chilli (optional)
565g canned jackfruit (in brine), drained
400g canned crushed tomatoes
1/3 cup water
1 tsp maple syrup (or rice malt syrup)
400g can black beans, drained
Juice of 1 lime
1. Heat the olive oil in a deep saucepan over medium-low heat.
2. Add the onion and cook for 5-7 minutes, stirring occasionally, until translucent.
3. Add the spices, salt and pepper and cook for a further minute.
4. Add the drained jackfruit, crushed tomatoes, water and maple syrup.
5. Simmer for 12-15 minutes. As the jackfruit starts to cook, it will begin to break down and look ‘stringy’ like pulled pork. To assist this process, use the back of your wooden spoon to gently crush the jackfruit pieces every couple of minutes.
6. Add the drained black beans and lime juice and cook for a further 2-3 minutes.
7. Taste and adjust seasoning if necessary.
8. Serve on top of your cooked tortillas with guacamole, cabbage, lettuce, corn, cashew cheese, coriander and some chipotle sauce.
To serve -
Tortillas (Amanda buys La Tortilleria corn tortillas as they are made with only corn and sea salt - no hidden nasties that you find in many store-bought tortillas) plus lettuce, shredded purple cabbage, chargrilled corn, cashew cheese, avocado mashed with fresh lime, salt & pepper, coriander, chipotle sauce or other hot sauce (optional)
Makes enough for about 8-10 tortillas. Double the recipe for a bigger crowd!
See Amanda's website, link below, for a range of delicious plant-based recipes.