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Jackfruit and Black Bean Tacos with Mango Avocado Salsa

Try these Jackfruit and Black Bean Tacos for a restaurant-worthy Plant-Based meal that whips up in a snap!
Course dinner, lunch
Keyword Plant-based
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Tacos

  • 2 (14 oz) young jackfruit drained and rinsed
  • 1/4 cup olive or avocado oil
  • 1 can (15 oz) black beans drained and rinsed
  • 1 packet taco seasoning
  • 1/2 cup vegetable broth
  • Juice of 1 medium lime

Avocado Mango Salsa

  • 1 large mango peeled and diced
  • 1 large avocado peeled and diced
  • 2 tbsp finely chopped red onion
  • 2 tbsp finely chopped cilantro
  • 2 tbsp lime juice (about the juice of one medium lime)
  • 1 tbsp finely chopped jalapeno
  • 1/4 tsp salt

Optional for serving:

  • butter lettuce leaf cups
  • Plant-Based Ranch or Chipotle Ranch

Instructions

  • SHRED drained jackfruit. You can do this one of two ways:
    In a bowl, shred with your hands the jackfruit. Any parts that won’t shred, set aside and then finely chop. Or, in a large food processor, add drained jackfruit. Pulse 3-4 times to shred and finely chop it. Just be sure not to overprocess it, or you will just have jackfruit mush.
  • HEAT oil in a large saucepan over medium heat. Add shredded jackfruit and black beans. Top with taco seasoning, broth, and lime juice, and stir until combined.
  • SIMMER for 10 minutes, stirring regularly. Liquid should be absorbed.
  • MAKE Avocado Mango Salsa by combining all salsa ingredients in a medium bowl.
  • SERVE tacos in lettuce leaves, topped with salsa and optional Ranch or Chipotle Ranch. Enjoy!