Vegan Tacos with Jackfruit, Black Beans and Quinoa

by thebestworldevents.com 28 February 2024 · Diet

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Build a healthy, delicious taco with this recipe for 100% plant-based, gluten-free Vegan Tacos with Jackfruit, Black Beans and Quinoa, which includes a spicy jackfruit filling, protein-rich black beans, high-fiber quinoa, crunchy cabbage filling, and a fluffy vegan avocado cream topping. Get these healthy tacos on the table in 30 minutes. I rely upon a trusty can of jackfruit from the pantry, along with black beans and quinoa, to make this flavorful, healthy plant-based taco filling for the ages! You are sure to satisfy any carnivore’s palate with this plant-based rendition. These delicious taco recipes is so easy, too. Create the jackfruit carnitas filling, a hearty quinoa black bean mixture, and get your toppings, tortillas and avocado cream together. Then you can make up a batch of tacos, or let everyone make their own just the way they like it. If you’d like to learn more about Hispanic foodways and cuisine, check out the work of one of my favorite dietitian experts (and friends) Sylvia Melendez Klinger in our interview.

Look for canned jackfruit in your natural food store or online.

This recipe calls for jackfruit, which is all the rage in the plant-based world. This Southeast Asian fruit has red, stringy fibers, making it a spot on substitute for shredded meats in dishes like tacos, carnitas, BBQ sandwiches, and sloppy joes. Jackfruit is rich in vitamin C and fiber, and contains some trace minerals, too. It is often used in sweet desserts, such as jams, juice, and fruit desserts. Look for the canned unsweetened variety of jackfruit for savory dishes. Read more about how to use jackfruit in the kitchen here.

Description

Avocado Cream:

Jackfruit Carnitas:

Quinoa and Black Beans:

Toppings/Base:

6 small corn tortillas
1 ½ cups finely shredded red cabbage
1/3 cup fresh cilantro, chopped

To make Avocado Cream: First, soak the cashews for 30 minutes in water. (Prepare remaining steps in this recipe while the cashews are soaking.) Drain off water and add cashews, along with lemon juice, garlic, white pepper, and avocado to a blender container. Add 4 tablespoons plant-based milk and process until smooth. May add additional plant-based milk if needed to make a smooth, creamy texture. If desired, season with a pinch of salt (optional). Transfer to bowl.
To make Jackfruit Carnitas: While cashews are soaking, prepare this step. Heat olive oil in a skillet and sauté onion, jalapeno, and garlic for 5 minutes. Add chili powder, cumin, and oregano and stir well. Drain the jackfruit, and separate into strands with your fingers. Add it to the skillet and cook for 2 minutes. Add hot sauce (adjust for your preference of spiciness), tomato paste, lime juice, and soy sauce. Continue to cook, breaking apart jack fruit with a fork, for an additional 4 minutes, until vegetables are soft, seasonings are well blended, and jackfruit is separated into strands. Remove from heat.
To make Black Beans and Quinoa: While you are cooking jackfruit carnitas, heat beans and cooked quinoa separately in the microwave until warm, may season quinoa with salt and pepper, if desired.
Prepare toppings: Toast corn tortillas in a toaster oven or on the top rack of the oven for about 3 minutes for open-face or folded crispy tacos, or heat them in a pan for 2 minutes for soft tacos.
To prepare tacos: line tacos with a layer of cabbage, quinoa, black beans, and jackfruit carnitas. Top with a dollop of avocado crema and garnish with cilantro. Makes 6 tacos.