Tex-Mex Jackfruit
This Tex-Mex Jackfruit recipe is a veganized version of the old standard Tex-Mex Pulled Chicken. We served it over rice but it would go great in a tortilla.
Servings Prep Time
4servings 5minutes
Cook Time
45minutes
Servings Prep Time
4servings 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Cook the rice according to the package instructions. 1 cup dry yields about 3 cups cooked.
  2. Heat the veggie broth over medium heat in a large skillet. Add the garlic and onion and and saute until soft, about 3 minutes.
  3. Add the jackfruit to the skillet, cover with a lid, and steam fry until the jackfruit is soft, about 15 minutes. Add more broth if needed.
  4. Add the salsa and reduce the heat to low. Continue to simmer and break up the pieces of jackfruit. Cook for 20-30 minutes or until the jackfruit is shredded.
  5. Add in the cilantro, chili powder and lime juice and stir to combine.
  6. Add the corn and black beans and simmer on low until heated through, about 5 minutes.
  7. Serve immediately over 3/4 cup cooked brown rice. Top with some Grandpa’s Dipping Hot Sauce or your favorite salsa.
Recipe Notes

Serving size is 1/4 of the Tex-Mex Jackfruit and 3/4 cup of brown rice.