Vegan Tacos with Jackfruit, Black Beans and Quinoa
Ingredients
Avocado Cream
-
½
cup
cashews, soaked in water
-
½
lemon
juiced
-
1
clove
garlic
-
½
teaspoon
white pepper
-
1
small
avocado
-
4–5
tablespoons
plant-based milk, plain, unsweetened
-
to taste
salt (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 (to taste)
-
2
tablespoons
tomato paste
-
2
small
limes, juiced
-
1
tablespoon
soy sauce, gluten-free, reduced sodium
-
to taste
salt (optional)
Quinoa and Black Beans
-
1
15-ounce can
black beans, drained
-
1
cup
cooked rainbow quinoa (or white), seasoned with salt and pepper if desired
Toppings/Base
-
6
small
corn tortillas
-
1 ½
cups
finely shredded red cabbage
-
⅓
cup
fresh cilantro, chopped
Instructions
- Soak cashews in water for 30 minutes.
- Blend soaked cashews with lemon juice, garlic, white pepper, avocado, and plant-based milk until smooth. Season with salt if desired.
- Heat olive oil in a skillet and sauté onion, jalapeno, and garlic for 5 minutes.
- Add chili powder, cumin, and oregano to the skillet and stir well.
- Drain jackfruit and separate into strands, then add to the skillet and cook for 2 minutes.
- Add hot sauce, tomato paste, lime juice, and soy sauce to the skillet and cook for an additional 4 minutes until well combined.
- Heat black beans and cooked quinoa separately in the microwave until warm.
- Toast corn tortillas for about 3 minutes or heat in a pan for 2 minutes.
- Assemble tacos with cabbage, quinoa, black beans, and jackfruit carnitas, topped with avocado cream and cilantro.
Nutrition Facts (estimated)
Servings
6 tacos
Calories
360
Total fat
12g
Total carbohydrates
58g
Total protein
11g
Sodium
120mg
Cholesterol
0mg
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