Jackfruit Soft Tacos with homemade refried beans
Jackfruit tacos in chipotle sauce bring smoky heat and tender, pull‑apart texture together in every bite — a vibrant, plant‑powered twist that’s bold, juicy, and irresistibly satisfying.
Equipment
- 1 Pressure cooker
Ingredients
Pulled Jackfruit taco mix
- 1 can crushed tomatoes
- 1 100g can chipotle peppers in adobo sauce I used the La Morena brand
- 1 tsp cumin
- 1½ cups vegetable stock
- 2 cans young jackfruit drain and pull apart
- ½ brown onion diced
- 2 cloves garlic minced
Refried beans
- ½ brown onion diced
- 1 can black bean drained
- 1 can black bean not drained
- 1 tsp garlic powder
Soft taco shell
Instructions
Refried Beans method
- In a pot, saute the onion in a little stock until translucent.
- Add in the drained and non drained cans of black bean and the garlic powder. Simmer to heat through.
- Remove from heat then either mash with a cup or use an emersion blender until combined to your preference. Set aside.
Pulled Jackfruit taco mix method
- In a bowl combine the chipotle with the crushed tomatoes and cumin. Mix together with a fork.
- In the pressure cooker, add a small amount of the stock with the onion and garlic, saute until the onion is translucent.
- Add in jackfruit and chipotle mix and the rest of the stock. Stir through then pressure cook for 45 minutes.
To serve
- Heat on a flat pan the red lentil flat bread or store brought torillas so that they are softed.
- Spread a layer of the refrired beans over the flatbread.
- Next, place the pulled jackfruit mix down the centre of the flatbread. Top with lime juice and optional coriander (cilantro).
- Serve while hot.
Notes
optional extras
- Add coleslaw to the tacos or serve them to the side.
- Add salsa to the top.
Tried this recipe?Let us know how it was!