LunchDinnerMain Course

Jackfruit & Bean Tinga Tacos

Name: Jackfruit & Bean Tinga Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 560 g young green jackfruit in brine drained and rinsed; 1 pcs yellow onion halved and thinly sliced; 3 clove garlic minced; 400 g canned diced tomatoes undrained; 2 pcs chipotle peppers in adobo sauce minced; 1 tbsp adobo sauce from canned chipotle peppers; 120 ml vegetable broth; 425 g canned black beans drained and rinsed; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 12 pcs corn tortilla; 1 pcs lime cut into wedges; 0.25 cup fresh cilantro chopped; 1 pcs avocado diced; 0.5 cup vegan sour cream (optional)

These vegan tinga tacos feature tender jackfruit and hearty black beans simmered in a smoky, spicy chipotle sauce. Served in warm tortillas with fresh toppings, they make for a satisfying and flavorful meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

560 gyoung green jackfruit in brine, drained and rinsed
1 pcsyellow onion, halved and thinly sliced
3 clovegarlic, minced
400 gcanned diced tomatoes, undrained
2 pcschipotle peppers in adobo sauce, minced
1 tbspadobo sauce from canned chipotle peppers
120 mlvegetable broth
425 gcanned black beans, drained and rinsed
1 tspdried oregano
0.5 tspground cumin
0.5 tspsmoked paprika
0.75 tspsalt
0.25 tspblack pepper
12 pcscorn tortilla

for serving

1 pcslime, cut into wedges
0.25 cupfresh cilantro, chopped
1 pcsavocado, diced
0.5 cupvegan sour cream(optional)

Equipment

large skillet or pot · knife

The method

Step by step

1
Prepare the jackfruit by squeezing out excess liquid and shredding it with your hands or two forks until it resembles pulled meat.
About 5 min
2
Heat a large skillet or pot over medium heat.
About 1 min
3
Add the onion and cook for 5-7 minutes until softened and lightly caramelized.
About 7 min
Cook’s note: Stir occasionally to prevent burning.
4
Stir in the garlic, chipotle peppers in adobo sauce, adobo sauce, oregano, cumin, smoked paprika, salt, and black pepper.
About 1 min
Cook’s note: Cook for 1 minute until fragrant.
5
Add the diced tomatoes, vegetable broth, and shredded jackfruit to the pot.
About 1 min
6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
About 15 min
Cook’s note: The jackfruit will become even more tender.
7
Stir in the black beans and continue to simmer, uncovered, for another 5-7 minutes, or until most of the liquid has been absorbed and the mixture is thick.
About 7 min
Cook’s note: Adjust seasoning to taste.
8
While the tinga simmers, warm the corn tortillas according to package instructions or by heating them in a dry skillet for 30 seconds per side.
About 5 min
Cook’s note: Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel.
9
Assemble the tacos by spooning the jackfruit and bean tinga into the warm tortillas.
About 2 min
10
Garnish with fresh cilantro, diced avocado, a squeeze of lime, and a dollop of vegan sour cream, if desired.
About 1 min

Keep it good

Storage

Store leftover tinga in an airtight container in the refrigerator.

Reheating

Reheat the tinga gently in a saucepan over medium-low heat or in the microwave until warmed through.