Mexican Jackfruit Tortilla Bowls

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2 Large Tortillas
2 tbsp rapeseed oil
1 cup young jackfruit (shredded)
½ cup cooked black beans
½ onion (diced)
1 large garlic clove (minced)
2 tbsp fresh coriander (finely sliced)save some for garnish
10 cherry tomatoes (halved)
100 ml water
1 tsp smoked paprika
1 tsp chilli powder (mild)
2 tbsp fajita seasoning
1 tsp chipotle paste
juice half a limeother half to garnish
salt & pepper to taste
1

Put your tortillas in an oven safe bowl then place in the into the oven at 170℃ for 5-7 minutes

2

In a large pan put your oil and onions, once onions are translucent, add in your shredded jackfruit, tomatoes, garlic and all the seasonings

3

Stir together to combine and fry off for 3-4 mins. Add in the 100ml of water and black beans. Cook down until water has evaporated and a sauce has formed (around 10-15 mins)

4

Add in the lime juice, fresh coriander, then add salt and pepper to taste

5

Serve in your torilla bowl along with brown rice and a nice selection of sautéed vegetables. I used: calovo nero, bell peppers, spiralised courgette, charred sweet corn and fried plantain.

6

Lastly #DontForgetTheTopper sprinkle on some garlic and chilli roasted seeds and beans.

Ingredients

 2 Large Tortillas
 2 tbsp rapeseed oil
 1 cup young jackfruit (shredded)
 ½ cup cooked black beans
 ½ onion (diced)
 1 large garlic clove (minced)
 2 tbsp fresh coriander (finely sliced)save some for garnish
 10 cherry tomatoes (halved)
 100 ml water
 1 tsp smoked paprika
 1 tsp chilli powder (mild)
 2 tbsp fajita seasoning
 1 tsp chipotle paste
 juice half a limeother half to garnish
 salt & pepper to taste

Directions

1

Put your tortillas in an oven safe bowl then place in the into the oven at 170℃ for 5-7 minutes

2

In a large pan put your oil and onions, once onions are translucent, add in your shredded jackfruit, tomatoes, garlic and all the seasonings

3

Stir together to combine and fry off for 3-4 mins. Add in the 100ml of water and black beans. Cook down until water has evaporated and a sauce has formed (around 10-15 mins)

4

Add in the lime juice, fresh coriander, then add salt and pepper to taste

5

Serve in your torilla bowl along with brown rice and a nice selection of sautéed vegetables. I used: calovo nero, bell peppers, spiralised courgette, charred sweet corn and fried plantain.

6

Lastly #DontForgetTheTopper sprinkle on some garlic and chilli roasted seeds and beans.

Mexican Jackfruit Tortilla Bowls