Jackfruit & Bean Tinga Tacos
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover tinga in an airtight container in the refrigerator.
Reheat the tinga gently in a saucepan over medium-low heat or in the microwave until warmed through.
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