We tried Jackfruit for the first time about a week ago and I forgot to document with pictures and the recipe. I am making them again today so I can give you all the details.
Funny saying by my husband, “This fake meat tastes good.” That made me laugh. Jackfruit is starting to become one of my favorite vegan items. It is so versatile. I bumped up the nutritional value and flavor with some add-ins. Also, another plus is that it was an under 30 minute meal.
Make this into a taco bar, and let everyone make their own tacos. They can even help with the slicing and dicing.
Note: I had some filling leftovers, so I decided to make some enchiladas for another time. The recipe will follow soon in another post.
- Jackfruit – Tex Mex flavor
- 1 can black beans, drained, rinsed
- 1 c corn kernels, frozen
- 1 c salsa, favorite brand (we like Newman’s)
- 1 tbsp Smokey Southwestern Seasoning
- Vegan Cheese Shreds
- Lettuce, shredded
- Tomatoes (I used cherry, quartered)
- Corn taco shells
- avocado, garnish
- lime, garnish
- cilantro, garnish
In a large dutch oven over medium heat add: jackfruit, beans, corn, salsa and Smokey Southwestern Seasoning.
Cook until jackfruit mixture is heated thoroughly.
Cook shells according to package directions.
Serve. Eat. Enjoy.