Jack fruit tacos

Gluten Free and Vegan 

30 minutes 

Jackfruit Taco Filling:

- 1 16-oz can unseasoned jackfruit

- 1 bell pepper

- 1 onion (red or preferred variety)

- 1 can chipotle peppers in adobo sauce (use 2 tsps of the adobo sauce mixed in with the jackfruit when cooking)

- 1 can black beans

- Taco seasoning (Sazon and Adobo with extra cumin, or a mix of cumin, garlic powder, onion powder, sea salt, and chili powder)

- Cilantro

- ~16 corn tortillas

- Oil for sautéing and frying

Cashew Queso:

- 1 cup cashews (soaked overnight or boiled for 30 minutes)

- Juice of 1 lime

- 1 jar pickled nacho jalapeños (liquid only)

- 1/4 – 1/3 cup nutritional yeast

- 1 tsp adobo sauce (from chipotle can)

- 1 tsp each: cumin, garlic powder, onion powder, and salt

- 1/4 cup+ water (to thin)

Tools Needed

- Food processor (or knife for chopping)

- High-powered blender

Instructions:

1. Prepare Cashews: If not soaked overnight, boil cashews for 30 minutes.

2. Sauté Vegetables: Thinly slice onions and peppers. Sauté until soft with slightly crispy edges.

3. Prepare Filling: Drain beans and jackfruit. Pulse jackfruit in a food processor until it reaches a shredded texture. Add black beans and pulse until combined. Add the mixture to the pan with the peppers and onions, cooking until slightly charred and crispy. Add in the seasonings, and other filling ingredients. 

4. Make Queso: Combine all queso ingredients in a high-powered blender. Blend until creamy, adding water as needed to reach a queso consistency. Adjust seasoning to taste. You can also add some of the jalapenos from the nacho jalapeno juice if you want it a little spicier.

5. Assemble: Mix approximately 1/2 cup of the queso into the jackfruit and bean filling.

6. Warm Tortillas: Heat tortillas in the microwave (wrapped in damp paper towels) or oven (wrapped in foil) until pliable enough to fold without tearing.

7. Fry Tacos: Heat one inch of oil in a skillet. Fill and fold the tortillas, then fry until crisp on both sides. Cool on a cooling rack or paper towels until ready to serve. Serve warm. 

Note: Serve with the remaining queso for dipping. These tacos freeze well and can be reheated in a toaster oven or skillet to maintain crispness.