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Spicy Pulled Jackfruit & Black Bean Tacos

This is a taco recipe you need in your life!

I have served these tacos up to many of my meat-loving friends and they have been blown away with how seriously tasty they are and how much the spicy jackfruit resembles pulled pork when it's cooked. You won't believe it until you try this recipe yourself!

You can buy canned jackfruit in brine from Asian grocers and in some supermarkets. Make sure you don’t buy canned jackfruit in syrup otherwise you will end up with tacos that taste like dessert, not ideal!

These guys are easy to whip up and the spicy cooked jackfruit and black bean mix is also amazing dished up as a filling for roasted potatoes or sweet potatoes or as part of a nachos feast. For this reason I often double the recipe!

Spicy Pulled Jackfruit & Black Bean Tacos


2 Tbsp extra virgin olive oil

1 red onion, finely diced

¼ tsp ground garlic

1 tsp ground cumin

1 tsp ground coriander

1 ½ tsp smoked paprika

½ tsp salt

Freshly cracked pepper

¼ tsp ground chilli (optional)

565g canned jackfruit (in brine), drained

400g canned crushed tomatoes

1/3 cup water

1 tsp maple syrup (or rice malt syrup)

400g can black beans, drained

The juice of 1 lime


1. Heat the olive oil in a deep saucepan over medium-low heat.

2. Add the onion and cook for 5-7 minutes, stirring occasionally, until translucent.

3. Add the spices, salt and pepper and cook for a further minute.

4. Add the drained jackfruit, crushed tomatoes, water and maple syrup.

5. Simmer for 12-15 minutes. As the jackfruit starts to cook, it will begin to break down and look ‘stringy’ like pulled pork. To assist this process, use the back of your wooden spoon to gently crush the jackfruit pieces every couple of minutes.

6. Add the drained black beans and lime juice and cook for a further 2-3 minutes.

7. Taste and adjust seasoning if necessary.

8. Serve on top of your cooked tortillas with guacamole, cabbage, lettuce, corn, cashew cheese, coriander and some chipotle sauce.

Makes enough for about 8-10 tortillas. Double the recipe for a bigger crowd!

Serve with:

Tortillas (I buy these La Tortilleria corn tortillas as they are made with only corn and sea salt - no hidden nasties that you find in many store-bought tortillas)


Shredded purple cabbage

Chargrilled corn

Cashew cheese

Avocado mashed with fresh lime, salt & pepper


Chipotle sauce or other hot sauce (optional)

Why not sign up to No Packet November and get access to more wholesome and easy to make recipes like this.

Your VIP access also gives you access to easy workouts and a portion of your membership is donated to the Mai Wiru Sugar Challenge Foundation to help the Anangu Pitjantjatjara Yankunytjatjara (APY) Lands communities in an indigenous-led initiative to improve their health by reducing sugar intake. To sign up click here!

This recipe was shared to us by Amanda from Amanda’s Wholesome Kitchen who is one of our NPN Ambassadors.

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