The Washington Post

Chipotle Jackfruit and Black Bean Tacos

Chipotle Jackfruit and Black Bean Tacos 4.000

Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Jul 21, 2021

Jackfruit is popular among vegans and vegetarians because, when shredded, it has a texture that resembles chicken. Its neutral taste means it can be used in a variety of dishes, such as these tacos. Canned chipotle sauce does the heavy lifting when it comes to flavor, lending a touch of spice and a nice, slow burn, and black beans add bulk and protein. Serve the tacos with your favorite salsa and pickled jalapeños to keep this recipe pantry-friendly, or feel free to use whatever other toppings you enjoy.

Total time: 20 mins

Storage Notes: Leftovers can be refrigerated for up to 3 days.

Where to Buy: Canned jackfruit can be found at Asian markets and well-stocked supermarkets. Be sure to select green fruit in brine, as other types are not suitable for this recipe. Canned chipotle sauce can be found at Mexican markets and well-stocked supermarkets.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 12 tacos

Ingredients
  • One (14-ounce) can green jackfruit in brine (not syrup), such as Native Forest brand
  • 1 tablespoon vegetable oil or another neutral oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon garlic powder
  • Fine sea salt or table salt
  • Freshly ground black pepper
  • One (15-ounce) can black beans, drained and rinsed
  • One (7-ounce) can chipotle sauce, such as La Morena brand
  • 12 (6-inch) corn or flour tortillas
  • Store-bought salsa, for serving (optional)
  • Pickled jalapeños, for serving (optional)

Directions

Drain and rinse the jackfruit. Shred it using two forks or your hands. When shredding the jackfruit, you can discard the seeds if you want, but it's not necessary.

In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the jackfruit, cumin, oregano, paprika, garlic powder and a pinch each of salt and pepper and cook, stirring occasionally, 2 to 3 minutes. Add the black beans and chipotle sauce and cook, stirring occasionally, until the beans are warmed through and the jackfruit is nicely coated, 3 to 5 minutes.

Warm the tortillas in the microwave or a dry skillet over medium-high heat for a few seconds on each side, then wrap them in foil. To assemble the tacos, lay out the tortillas and top each with some of the jackfruit-and-bean mixture. Top each with a spoonful of salsa and a few slices of pickled jalapeños. Serve hot.

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Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson and Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (2 tacos), based on 6: 231


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 738mg 31%

Total Carbohydrates: 36g 12%

Dietary Fiber: 9g 36%

Sugar: 5g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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