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Jackfruit and Black Bean Tacos | Vegan | Oil-Free

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Taco Tuesday! Did you know that Taco Tuesday is a custom in many US cities of going out to eat tacos–or in some cases, select Mexican dishes typically served in a tortilla–on Tuesday nights? Honey, I don’t care what day it is—Monday, Wednesday, Thursday, Friday, Saturday, or Sunday!  Give me my tacos! The vegan tacos that I am about to share with you had me dancing the “Mexican Hat Dance” around my house for a good thirty minutes. I worked myself up quite the appetite!

vegan tacos made from jackfruit

What Does Jackfruit Taste Like?

Unlike fresh jackfruit, canned jackfruit is processed when it is unripe and still green. Therefore, it’s not sweet like the ripe fresh jackfruit that you might find in the produce department. It has a very mild flavor making it perfect for soaking up all the flavors it is cooked with. It kind of reminds me of the role tofu plays in recipes–it’s adaptable!

vegan tacos made from jackfruit

Ingredient Run-Down

Jackfruit “Meat”


Tortilla Options

Taco Seasoning


vegan tacos made from jackfruit

Tonight’s dinner had both Bob and me over the moon. Each component layered in its own pop of flavor. The rich Mexican spiced filling, the simple salsa, the refried beans, and the vegan cheese sauce (sweet potato-based) exploded in our mouths like a mariachi band. Just in case you need some music to play while making this dish, please click (here). I hope you enjoy this recipe. Love and blessings, amie sue

vegan tacos made from jackfruitIngredients

Taco Filling

Yields 3 cups

Simple Fresh Salsa

Yields 1 1/4 cup

Shell & Topping Ideas


Prepare the Jackfruit
  1. For optimal texture, drain the jackfruit, then cut into thin slices from core to the outer edge. Cutting it this way helps breaks up the tougher core and makes for the best-shredded texture. Set aside.
    • Cook the core tips and the seeds; they are totally edible, and we don’t want to create food waste.
Assembly of Remaining Ingredients
  1. Place a medium-large skillet over medium-high heat.  When the pan is hot, add 2 Tbsp of the vegetable broth along with the onions. Sauté until the onions have softened and begin to brown.
    • You can use water in place of the broth if need be. The broth adds a depth of flavor.
    • It’s normal to have to add more broth during the sautéeing process, but if the onions are sticking, that means your heat is too high.
  2. Add the minced garlic and cook for 1-2 minutes, making sure not to burn the garlic. Add more vegetable broth as needed to prevent sticking.
    • Burnt garlic will impart a bitter taste to the dish,  let’s avoid that. I don’t want you upset with me.
  3. Add the shredded jackfruit, 1/4 cup more broth, lemon juice, coconut aminos, all the spices, and drained black beans to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly (roughly 5 minutes).
    • If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a bit more vegetable broth.

Simple Fresh Salsa

  1. Dice the tomatoes, placing them into a strainer (if really juicy). This will reduce the chances of a “watery” salsa. Add to a bowl along with the diced green onion, cilantro, and salt. Toss together.

2 thoughts on “Jackfruit and Black Bean Tacos | Vegan | Oil-Free

  1. maureen says:

    I was soooooo disappointed in this recipe….. I started with the recording hoping I would actually see you dance the Mexican Hat Dance…….. shame……. promises, promises….. Bummer ;-(

    As for the Jackfruit…. I look forward to making them. Sooo appreciate you…. good thing you have a good sense of humor…LOL

    • amie-sue says:

      lol I made no promises of videoing myself dance. :P I just shared some music to get you in the mood. haha My life is nothing but a sense of humor. I look forward to you giving this recipe a try. hugs, amie sue

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