Smoky Jackfruit & Black Bean Tacos

Name: Smoky Jackfruit & Black Bean Tacos
Yield: 4 main-course portions
Ingredients: 600 g Young green jackfruit in brine, drained, rinsed; 400 g Cooked black beans; 120 g Onion, diced; 12 g Garlic, minced; 250 g Tomato Mother Sauce; 25 ml Olive oil; 4 g Smoked paprika; 3 g Ground cumin; 200 g Red cabbage, shredded; 40 ml Lime juice; 200 g Avocado, diced; 12 Corn tortillas, vegan; 20 g Coriander leaves; 3 g Salt; 100 ml Water

Smoky young jackfruit and black beans with lime cabbage and avocado.

Smoky Jackfruit & Black Bean Tacos prepared as described in the recipe

Smoky young jackfruit and black beans with lime cabbage and avocado.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Young green jackfruit in brine, drained, rinsed600 g
Cooked black beans400 g
Onion, diced120 g
Garlic, minced12 g
Tomato Mother Sauce250 g
Olive oil25 ml
Smoked paprika4 g
Ground cumin3 g
Red cabbage, shredded200 g
Lime juice40 ml
Avocado, diced200 g
Corn tortillas, vegan12
Coriander leaves20 g
Salt3 g
Water100 ml

Method

Sweat onion and garlic in oil for 6 minutes, then add paprika and cumin for 30 seconds.
Add jackfruit, tomato sauce and the measured water; cover and simmer 20 minutes. Pull jackfruit apart with forks, add beans and simmer uncovered for 10 minutes until thick.
Toss cabbage with lime juice and salt.
Warm tortillas in a dry pan. Fill with jackfruit and beans, then cabbage, avocado and coriander.

Chef’s notes

Use young jackfruit in brine, not ripe sweet jackfruit in syrup. Check tortillas for wheat and other allergens.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Vegan

Last refined · October 2026