2 (15-oz. each) cans black beans, drained or about 2 cups cooked black beans (I used 2 cans of black beans)
1 tbsp. coconut oil
3 tbsp. lime juice, divided
1 tsp. apple cider vinegar
1 tsp. soy sauce (I used reduced-sodium soy sauce)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. chili powder
3 cups broccoli slaw (store-bough or make your own blend with shredded broccoli, carrots and red cabbage)
1 tbsp. olive oil (I used extra-virgin olive oil)
1/2 tsp. salt
Warmed tortillas for serving (I used corn tortillas)
Pepitas, for garnish
Fresh chopped cilantro, for garnish
Place the beans, coconut oil, 1 tablespoon of lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder in a medium-sized cast-iron pan or saucepan, stirring to combine. Simmer the bean mixture over medium-low heat for 10 to 15 minutes.
While the beans simmer, take a mixing bowl out and add to it the broccoli slaw with the remaining two tablespoons of lime juice, olive oil, and salt, tossing to combine.
Divide the beans evenly among the tortillas, topping it with the broccoli slaw, pepitas and cilantro. Eat right away.
This was a tasty taco ! The crunch from the slaw and pepitas were a nice contrast to the soft black beans. It was just a little dry but adding on some taco sauce (I used Taco Bell sauce) took care of that problem and added flavor !
This recipe came from The Ultimate Vegan Cookbook.
We weren’t paid in any form to promote Taco Bell or The Ultimate Vegan Cookbook.
3 cups green jackfruit* (from a pouch), drained and rinsed (our jackfruit was pre-cooked)
3 cloves garlic, minced
1/2 tsp. paprika (we used smoked paprika)
1/2 tsp. granulated onion
1/2 tsp. freshly ground black pepper
1/4 tsp. ground chipotle pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Sea salt to taste
2 1/2 Tbsp. everyday olive oil (we used Colavita EVOO)
1 medium onion, diced (we used yellow onion)
1 cup vegetable stock
1/4 cup orange juice
1 lime, juiced
2 Tbsp. maple syrup
1 1/2 tsp. minced fresh oregano
2 bay leaves
1 chipotle chile in adobo sauce, minced
Sea salt to taste
8 to 10 fresh corn tortillas or store-bought (we used store-bought)
1 1/2 avocados, pitted, peeled and sliced
1/2 cup finely shredded cabbage
1/2 cup picked cilantro leaves
2 limes, cut into wedges
For the jackfruit and spice rub: Cut the inner cores from the drained jackfruit, slicing those cores into strips (the cores won’t shred like the rest of the jackfruit, hence it getting sliced**). Place the jackfruit in a medium bowl for the next step.
Take a small mixing bowl out and combine the garlic, paprika, granulated onion, black pepper, ground chipotle pepper, coriander, cinnamon and salt together in it. Sprinkle the spice rub all over the jackfruit, tossing to make sure all the jackfruit is coated, roughly shredding it in the process. While you’re shredding the jackfruit, throw away any seeds***. Place a lid on the medium-sized bowl and place it in the fridge for an hour or overnight so the jackfruit has time to marinate.
For the braising liquid: Take a small Dutch oven or shallow pot out and pour the oil in, setting the Dutch oven over medium-high heat. Once the oil’s hot, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion looks golden. Now stir in the jackfruit, making sure to keep stirring for 2 to 3 minutes or until the jackfruit starts to stick. Pour the stock in, scraping the bottom. Mix in the orange juice, lime juice, maple syrup, oregano, bay leaves and chipotle. After a minute or two has passed, take a taste and season lightly with salt (the mixture will eventually reduce down and could get to be salty if you season it too much right now).
Once the mixture is at a simmer, use a fork or potato masher to break up the jackfruit more. Turn the heat down to medium-low, put a lid on to cover and let it cook for 20 to 25 minutes or until most of the liquid has reduced down into a sauce that coats the jackfruit. During those 20 to 25 minutes, stir it frequently so the meat doesn’t end up sticking to the Dutch oven anDutch oven it helps break the jackfruit down into bite-size shreds.
Assembling the tacos: place a portion of the jackfruit on each tortilla, topping it with avocado, cabbage, salsa and cilantro, with lime wedges on the side for squeezing over the taco.
*If you’ve never seen jackfruit before, this is what it looks like:
**Maybe it’s because our jackfruit was precooked but we didn’t come across any parts that we had to slice.
***We left the seeds in since we heard they were edible. You could do the same but you will notice a different texture when you bite into them compared to the jackfruit “meat”.
This was our first time working with jackfruit. Visually, it reminded us of pulled pork but texture-wise, it was softer than pulled pork. It was nice eating this with the creamy avocado and crunchy cabbage.
This recipe came from “The Wicked Healthy Cookbook”.
We weren’t paid in any form to promote Colavita or “The Wicked Healthy Cookbook”.