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Spiced Jackfruit and Black Bean Tacos with Avocado Lime Slaw
Quick vegan tacos with jackfruit, black beans, and avocado lime slaw. A satisfying, plant-based dinner in under 30 minutes!
Transform your weeknight dinners with these Spiced Jackfruit and Black Bean Tacos, a delightful twist on traditional tacos, ready in just 30 minutes. Jackfruit, known for its meaty texture, pairs beautifully with protein-rich black beans, creating a filling that’s both nutritious and flavorful. This plant-based recipe is not only vegan but also a fantastic source of fiber, vitamins, and minerals.
The addition of a refreshing Avocado Lime Slaw adds a creamy yet zesty twist, enhancing the tacos with a burst of freshness. These tacos are perfect for a quick dinner that doesn’t compromise on taste or health. Using primarily whole foods, this recipe ensures you’re getting a balanced meal packed with nutrients and vibrant flavors.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Quick vegan tacos with jackfruit, black beans, and avocado lime slaw. A satisfying, plant-based dinner in under 30 minutes!
Ingredients
- • jackfruit (canned in water, drained and shredded): 2 cups
- • black beans (cooked): 1 cup
- • red onion (finely chopped): 1/2 cup
- • garlic (minced): 2 cloves
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • chili powder: 1/2 teaspoon
- • olive oil: 1 tablespoon
- • corn tortillas: 8
- • avocado (ripe, mashed): 1
- • lime (juiced): 1
- • red cabbage (shredded): 1 cup
- • cilantro (chopped): 1/4 cup
- • salt and pepper: to taste
Instructions
- 1 Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, cooking until the onion is translucent, about 3 minutes.
- 2 Stir in the shredded jackfruit, smoked paprika, ground cumin, and chili powder. Cook for 5 minutes, allowing the spices to infuse the jackfruit.
- 3 Add the black beans to the skillet and mix well. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
- 4 While the jackfruit and beans are cooking, prepare the avocado lime slaw. In a bowl, combine the mashed avocado, lime juice, shredded red cabbage, and cilantro. Mix until well combined. Season with salt and pepper to taste.
- 5 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
- 6 To assemble the tacos, divide the jackfruit and black bean mixture evenly among the tortillas. Top with a generous spoonful of avocado lime slaw. Serve immediately.
Serving Suggestions
- • These tacos are best enjoyed fresh and warm, with a squeeze of additional lime for an extra zing. Pair them with a side of grilled corn or a simple green salad tossed in lemon vinaigrette for a complete meal. A refreshing glass of sparkling water with a splash of lime or a light white sangria complements the flavors beautifully, making it an ideal dinner for warm evenings.
Storage Tips
Store any leftover jackfruit and black bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving. The avocado lime slaw is best enjoyed fresh, but any leftovers can be stored separately for up to 1 day. If storing, add a little extra lime juice to prevent browning of the avocado.
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