Build a better taco with these flavorful, healthy 100% plant-based tacos, which includes a spicy jackfruit filling, protein-rich black beans, high-fiber quinoa, crunchy cabbage, and a fluffy avocado crema
Get them on the table in 30 minutes.
I challenged myself to build a better taco, so I decided to pull out my can of jackfruit from the pantry, along with black beans and quinoa, and created a flavorful, healthy plant-based taco for the ages. You are sure to satisfy any carnivore’s palate with this plant-based rendition. I’m really proud of this creation for Jackfruit Black Bean and Quinoa Tacos—it’s so easy; you can whip this recipe up in 30 minutes, too.
Jackfruit 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, 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.
Look for canned jackfruit in your natural food store or online.
Print Jackfruit Black Bean and Quinoa Tacos (Vegan, Gluten-Free)
(1 votes, average: 5.00 out of 5)
Loading...
5 from 1 reviews
Author: The Plant-Powered Dietitian Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes (plus 30 minutes for soaking cashews) Yield: 6 tacos Diet: Vegan Print Recipe Pin Recipe Description
Get them on the table in 30 minutes.
Ingredients Avocado Crema: ½ cup cashews, soaked in water* ½ lemon, juiced 1 clove garlic 1/2 teaspoon white pepper 1 small avocado 4–5 tablespoons plant-based milk, plain, unsweetened Salt (as desired, optional) Jackfruit Carnitas: 1 teaspoon extra-virgin olive oil 1 small onion, diced 1 small jalapeno, finely diced 2 cloves garlic, minced 1 ½ teaspoons chili powder ½ teaspoon cumin 1 teaspoon oregano 1 14-ounce can jackfruit, unsweetened, drained ¼–1 teaspoon hot sauce (depending on your taste preference) 2 tablespoon tomato paste 2 small limes, juiced 1 tablespoon soy sauce, gluten-free, reduced sodium Salt (as desired, optional) Quinoa and Black Beans: 1 15.5-ounce can Cuban-style black beans**, drained 1 cup cooked rainbow quinoa, seasoned with salt and pepper (optional) Toppings/Base: 6 small corn tortillas 1 ½ cups finely shredded red cabbage 1/3 cup fresh cilantro, chopped Instructions To make Avocado Crema: 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. Notes
May serve all fillings and toppings in individual serving dishes and let guests build their own tacos.
**You can find Cuban style canned black beans at many stores. If you can’t find them, substitute plain black beans and flavor with 1 teaspoon Mexican seasoning blend.
Category: Dinner Cuisine: Mexican, American Nutrition Serving Size: 1 taco each Calories: 360 Sugar: 3 g Sodium: 120 mg Fat: 12 g Saturated Fat: 2 g Carbohydrates: 58 g Fiber: 11 g Protein: 11 g
Keywords: vegan tacos, jackfruit tacos, healthy tacos
Did you make this recipe?
Tag @sharonpalmerrd on Instagram
For more plant-based taco recipes, check out some of my favorites.
Spicy Hummus Veggie Tacos
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Lentil Tacos
This post may contain affiliate links. For more information click here.
#Blog #Tacos,Burritos,Quesadillas #Entrees #Dinner #Recipes
I challenged myself to build a better taco, so I decided to pull out my can of jackfruit from the pantry, along with black beans and quinoa, and created a flavorful, healthy plant-based taco for the ages. You are sure to satisfy any carnivore’s palate with this plant-based rendition. I’m really proud of this creation for Jackfruit Black Bean and Quinoa Tacos—it’s so easy; you can whip this recipe up in 30 minutes, too.
Jackfruit 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, 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.
Look for canned jackfruit in your natural food store or online.
Print Jackfruit Black Bean and Quinoa Tacos (Vegan, Gluten-Free)
(1 votes, average: 5.00 out of 5)
Loading...
5 from 1 reviews
Author: The Plant-Powered Dietitian Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes (plus 30 minutes for soaking cashews) Yield: 6 tacos Diet: Vegan Print Recipe Pin Recipe Description
Get them on the table in 30 minutes.
Ingredients Avocado Crema: ½ cup cashews, soaked in water* ½ lemon, juiced 1 clove garlic 1/2 teaspoon white pepper 1 small avocado 4–5 tablespoons plant-based milk, plain, unsweetened Salt (as desired, optional) Jackfruit Carnitas: 1 teaspoon extra-virgin olive oil 1 small onion, diced 1 small jalapeno, finely diced 2 cloves garlic, minced 1 ½ teaspoons chili powder ½ teaspoon cumin 1 teaspoon oregano 1 14-ounce can jackfruit, unsweetened, drained ¼–1 teaspoon hot sauce (depending on your taste preference) 2 tablespoon tomato paste 2 small limes, juiced 1 tablespoon soy sauce, gluten-free, reduced sodium Salt (as desired, optional) Quinoa and Black Beans: 1 15.5-ounce can Cuban-style black beans**, drained 1 cup cooked rainbow quinoa, seasoned with salt and pepper (optional) Toppings/Base: 6 small corn tortillas 1 ½ cups finely shredded red cabbage 1/3 cup fresh cilantro, chopped Instructions To make Avocado Crema: 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. Notes
May serve all fillings and toppings in individual serving dishes and let guests build their own tacos.
**You can find Cuban style canned black beans at many stores. If you can’t find them, substitute plain black beans and flavor with 1 teaspoon Mexican seasoning blend.
Category: Dinner Cuisine: Mexican, American Nutrition Serving Size: 1 taco each Calories: 360 Sugar: 3 g Sodium: 120 mg Fat: 12 g Saturated Fat: 2 g Carbohydrates: 58 g Fiber: 11 g Protein: 11 g
Keywords: vegan tacos, jackfruit tacos, healthy tacos
Did you make this recipe?
Tag @sharonpalmerrd on Instagram
For more plant-based taco recipes, check out some of my favorites.
Spicy Hummus Veggie Tacos
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Lentil Tacos
This post may contain affiliate links. For more information click here.
#Blog #Tacos,Burritos,Quesadillas #Entrees #Dinner #Recipes