Vegan Spicy Jackfruit Tacos with Refried Beans and Apple Salsa

Ingredients

• 1 can (20 oz) Young Green Jackfruit in Brine (drained, rinsed, shredded by hand)
• 2 tablespoons Olive Oil (for sautéing jackfruit base)
• 1 medium Yellow Onion (finely chopped)
• 5 cloves Garlic (minced)
• 2 tablespoons Tomato Paste
• 1 tablespoon Valentina Hot Sauce (or any hot sauce you prefer)
• 1 tablespoon Soy Sauce (adds umami)
• 1 teaspoon Maple Syrup
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 0.25 teaspoon Red Chili Flakes (optional for extra heat)
• 0.5 cup Vegetable Stock (or water + 1 stock cube)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 tablespoon Olive Oil (for refried beans)
• 0.5 medium Onion (finely chopped for beans)
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Smoked Paprika
• 0.25 cup Vegetable Stock
• 1 tablespoon Lime Juice (for beans)
• 1 medium Tomato (diced small)
• 0.5 Cucumber (diced small)
• 0.25 Red Onion (diced small)
• 2 tablespoons Fresh Cilantro (chopped)
• 0.5 Apple (peeled and diced; any crisp apple works)
• 1 teaspoon Lime Zest
• 2 tablespoons Lime Juice (for salsa)
• to taste Salt (for salsa)
• 1 cup Red Cabbage (shredded fine)
• 1 tablespoon Lime Juice (for cabbage slaw)
• 3 Corn Tortillas (small, warmed)
• optional Vegan Sour Cream (for topping)
• to serve Lime Wedges

Instructions

1. Prepare Jackfruit and Aromatics

   Drain and rinse the canned young green jackfruit. Using your hands, pull apart the pieces into shredded, meat‑like strands. Finely chop the yellow onion and mince the garlic.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat 2 tbsp olive oil in a frying pan over medium heat. Add the chopped onion and sauté until it begins to brown, about 3‑4 minutes. Add the minced garlic and cook another minute until fragrant.

   Time: PT5M

   Temperature: Medium heat

3. Build the Jackfruit Sauce

   Stir in 2 tbsp tomato paste, 1 tbsp Valentina hot sauce, 1 tbsp soy sauce, and 1 tsp maple syrup. Add 1 tsp each ground cumin, coriander, smoked paprika, and ½ tsp dried oregano, plus ¼ tsp chili flakes if using. Mix for 1 minute.

   Time: PT2M

4. Simmer the Jackfruit

   Add the shredded jackfruit to the pan, stirring to coat with the sauce. Pour in ½ cup vegetable stock (or water with a stock cube) and season with salt and pepper. Bring to a gentle simmer, then reduce heat and let it cook uncovered for 20‑25 minutes, stirring occasionally, until most liquid evaporates and the jackfruit is tender and flavorful.

   Time: PT25M

   Temperature: Low simmer

5. Make Refried Black Beans

   In a saucepan, heat 1 tbsp olive oil over medium heat. Add ½ chopped onion and sauté until caramelized, about 5 minutes. Add 2 minced garlic cloves and cook 1 minute. Stir in ½ tsp ground cumin and ½ tsp smoked paprika, then add the drained black beans and ¼ cup vegetable stock. Season with salt and pepper, simmer for 5 minutes, then remove from heat.

   Time: PT10M

   Temperature: Medium heat

6. Blend the Beans

   Using a stick blender, blend the cooked beans directly in the saucepan until you reach your desired creaminess. Stir in 1 tbsp lime juice and adjust seasoning.

   Time: PT3M

7. Prepare Fruit‑Cucumber Salsa

   Dice 1 medium tomato, ½ cucumber, ¼ red onion, ½ apple, and chop 2 tbsp fresh cilantro. Place all in a mixing bowl. Add 1 tsp lime zest, 2 tbsp lime juice, and a pinch of salt. Toss gently to combine.

   Time: PT10M

8. Dress Red Cabbage Slaw

   Thinly slice 1 cup red cabbage. Transfer to a bowl, drizzle with 1 tbsp lime juice, add a pinch of salt, and toss. Let sit for 2 minutes to soften and brighten the color.

   Time: PT3M

9. Warm the Tortillas

   Heat a clean dry skillet over medium‑high heat. Warm each corn tortilla for about 30 seconds per side until pliable and lightly charred.

   Time: PT3M

   Temperature: Medium‑high heat

10. Assemble the Tacos

    On each tortilla, spread a layer of refried beans, add a handful of lime‑dressed red cabbage, top with the spicy pulled jackfruit, and finish with a generous spoonful of fruit‑cucumber salsa. Drizzle extra hot sauce or vegan sour cream if desired, and serve with lime wedges.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Young Green Jackfruit in Brine: Young green jackfruit in water
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, red onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Tomato Paste: crushed tomatoes (1/4 cup)
• Instead of Valentina Hot Sauce: sriracha, chipotle hot sauce
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Maple Syrup: agave nectar, brown sugar (1 tsp)
• Instead of Ground Cumin: ground coriander
• Instead of Ground Coriander: ground cumin
• Instead of Smoked Paprika: regular paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Red Chili Flakes: cayenne pepper
• Instead of Vegetable Stock: water + 1 vegetable stock cube
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Black Beans: pinto beans
• Instead of Olive Oil: vegetable oil
• Instead of Onion: same yellow onion used above
• Instead of Ground Cumin: ground coriander
• Instead of Smoked Paprika: regular paprika
• Instead of Vegetable Stock: water + 1/2 stock cube
• Instead of Lime Juice: lime zest + a splash of water
• Instead of Tomato: cherry tomatoes (2)
• Instead of Cucumber: zucchini
• Instead of Red Onion: white onion, spring onion
• Instead of Fresh Cilantro: parsley
• Instead of Apple: pineapple, mango, strawberries
• Instead of Lime Zest: lime juice extra
• Instead of Lime Juice: vinegar (1 tbsp)
• Instead of Salt: sea salt
• Instead of Red Cabbage: white cabbage
• Instead of Lime Juice: apple cider vinegar (1 tsp)
• Instead of Corn Tortillas: flour tortillas, lettuce wraps
• Instead of Vegan Sour Cream: cashew cream

Equipment Needed

• Frying Pan
• Saucepan
• Mixing Bowl
• Cutting Board
• Chef Knife
• Stick Blender
• Tongs (optional)
• Microplane Grater (optional)
• Measuring Spoons
• Measuring Cups
• Wooden Spoon (optional)
• Plate or Serving Platter (optional)

Critical Steps — Do Not Skip

• Shredding the canned jackfruit by hand to achieve a meat‑like texture.
• Simmering the jackfruit long enough for the liquid to reduce and flavors to meld.
• Blending the refried beans to a smooth consistency without over‑processing.
• Balancing the fruit salsa with enough acidity from lime juice.
• Dressing the red cabbage briefly to retain crunch while brightening color.

Chef Tips from the Video

• Toast the corn tortillas on a dry skillet for extra smoky flavor.
• Add a splash of smoked paprika to the jackfruit at the end for deeper smokiness.
• For extra crunch, sprinkle toasted pumpkin seeds on the assembled taco.
• If you like extra tang, drizzle a little extra lime juice over the finished taco.

Troubleshooting

Storage

Refrigerator: Store jackfruit filling, refried beans, salsa, and cabbage slaw in airtight containers for up to 3 days.

Freezer: Jackfruit filling freezes well for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Tortillas can be kept at room temperature in a sealed bag for 2 days.

Make-Ahead Tips

• Refried beans can be made 2 days ahead and reheated gently.
• Jackfruit filling stores well; reheat in a skillet with a splash of water.
• Salsa improves after resting for 30 minutes; keep refrigerated.
• Cabbage slaw can be prepared a few hours ahead; add lime just before serving.

Frequently Asked Questions