Vegan Tacos with Jackfruit, Black Beans and Quinoa

Make healthy, delicious tacos with this recipe for 100% plant-based, gluten-free and vegan tacos with jackfruit, black beans and quinoa, including a spicy jackfruit filling and protein-packed black beans , high-fiber quinoa with a crunchy cabbage filling and a fluffy vegan avocado cream topping. Get these healthy tacos on the table in 30 minutes. I rely on a trusty jar of jackfruit I have in my pantry, along with black beans and quinoa to make this delicious, healthy plant-based tortilla filling that’s perfect for all ages! This plant-based interpretation is sure to satisfy any carnivore’s taste buds. These delicious taco recipes are super easy too. Make the Jackfruit Pork Stuffing, a hearty quinoa and black bean mixture, then toss together the toppings, tortillas and avocado cream. You can then whip up a batch of tortillas or let everyone make their own tortillas any way they like. If you want to learn more about Hispanic foodways and cuisine, check out our interview with my favorite nutritionist expert (and friend) Sylvia Melendez Klinger’s work.

Look for canned jackfruit at natural food stores or online.

This recipe calls for jackfruit, which is all the rage in the plant-based world. This Southeast Asian fruit has red, sticky fibers that make it an alternative to shredded meat in dishes like tacos, carnitas, barbecue sandwiches, and sloppy Joes. Jackfruit is rich in vitamin C and fiber, and also contains some trace minerals. Often used in sweets such as jams, juices, fruit desserts, etc. Look for canned unsweetened jackfruit to use in savory dishes. Read more about how to use jackfruit in the kitchen.

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Make healthy, delicious tacos with this recipe for 100% plant-based, gluten-free and vegan tacos with jackfruit, black beans and quinoa, including a spicy jackfruit filling and protein-packed black beans , high-fiber quinoa, crispy cabbage, and fluffy vegan avocado cream.


Avocado Cream:

Jackfruit shredded pork:

Quinoa and black beans:

Ingredients/base:

  • 6 small tortillas
  • 1 ½ cup Chopped red cabbage
  • 1/3 cup fresh cilantro, chopped


  1. Make avocado cream: First, soak cashews in water for 30 minutes. (While the cashews are soaking, prepare the rest of the steps in this recipe.) Drain the water and place the cashews, lemon juice, garlic, white pepper, and avocado in a blender container. Add 4 tablespoons plant-based milk and process until smooth. If desired, add additional plant-based milk for a smooth, creamy texture. Season with a pinch of salt if desired (optional). Transfer to a bowl.
  2. Make Jackfruit Shredded Pork: While the cashews are soaking, prepare for this step. Heat olive oil in a skillet and sauté onions, jalapenos, and garlic for 5 minutes. Add paprika, cumin and oregano and mix well. Drain the jackfruit and shred it with your fingers. Add to skillet and cook for 2 minutes. Add hot sauce (adjust to your spiciness preference), ketchup, lime juice and soy sauce. Continue to cook, breaking apart the jackfruit with a fork, and cook for another 4 minutes, until the vegetables are tender, the seasonings are well combined and the jackfruit is shredded. Remove from heat.
  3. Make the black beans and quinoa: While the jackfruit shredded pork is cooking, heat the beans and cooked quinoa separately in the microwave until warm, seasoning the quinoa with salt and pepper if desired.
  4. To prepare the ingredients: Toast the tortillas in the toaster or on the top rack of the oven for about 3 minutes for crispy open-faced or folded tortillas, or heat in the pan for 2 minutes for soft tortillas.
  5. Prepare tortillas: Top tortillas with a layer of cabbage, quinoa, black beans, and jackfruit shredded pork. Top with a dollop of avocado crema and garnish with cilantro. Makes 6 tortillas.

notes

Serve all the fillings and toppings in individual dishes and let guests build their own tortillas.

*You can use seasoned jars of black beans, such as Cuban style, available in many supermarkets.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • category: dinner
  • gourmet food: mexican american

Nutrition

  • Serving size: 1 tortilla per serving
  • Calories: 360
  • sugar: 3 grams
  • sodium: 120 mg
  • fat: 12 grams
  • Saturated fat: 2 grams
  • carbohydrate: 58 grams
  • fiber: 11 grams
  • protein: 11 grams

Keywords: Vegan tacos, jackfruit tacos, healthy tacos, jackfruit, canned jackfruit

For more plant-based taco recipes, check out some of my favorite recipes .

Vegan Chipotle Sofritas Tacos with Mango Salad
Easy Cauliflower Chickpea Tacos
Spicy Hummus Vegan Tacos
Easy Vegan Tacos with Refried Beans and Corn Salsa
Tofu Mushroom Tacos
Spicy Lentil Tacos

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