Easy Vegan Jackfruit Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Easy Vegan Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos

Savor these vibrant, plant-powered tacos featuring tender young jackfruit, robust black beans, and crumbled tempeh nestled in a soft corn tortilla. Finished with a dash of avocado cream and zesty salsa, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing meal.

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NUTRITION

555kcal
Protein
33.6g
Fat
11.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (~140g)

1.25 cups Black Beans (~200g)

1 Corn Tortilla (25g)

1/3 cup diced Tempeh (~50g)

1/8 medium Avocado (~25g)

2 tbsp Fresh Tomato Salsa (~30g)

Spices (Cumin, Paprika, Salt, Pepper) to taste

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Start by rinsing and chopping the young green jackfruit into bite-sized pieces.

  • 2

    In a pan over medium heat, warm a small amount of water or a light oil spray and add the jackfruit along with a pinch of cumin, paprika, salt, and pepper. Sauté for 5 minutes until it softens.

  • 3

    Add the black beans to the pan and gently mash a portion to create a hearty texture, stirring to combine with the jackfruit and spices.

  • 4

    Fold in the diced tempeh and drizzle with fresh lime juice, cooking for another 3 minutes to warm through.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft.

  • 6

    Assemble the taco by scooping the jackfruit and bean mixture onto the tortilla. Top with diced avocado and fresh tomato salsa.

  • 7

    Finish with a sprinkle of extra spices if desired and serve immediately.

Easy Vegan Jackfruit Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Easy Vegan Jackfruit Tacos

YOUR SOLIN GENERATED RECIPE

Easy Vegan Jackfruit Tacos

Savor these vibrant, plant-powered tacos featuring tender young jackfruit, robust black beans, and crumbled tempeh nestled in a soft corn tortilla. Finished with a dash of avocado cream and zesty salsa, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing meal.

NUTRITION

555kcal
Protein
33.6g
Fat
11.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup Young Green Jackfruit (~140g)

1.25 cups Black Beans (~200g)

1 Corn Tortilla (25g)

1/3 cup diced Tempeh (~50g)

1/8 medium Avocado (~25g)

2 tbsp Fresh Tomato Salsa (~30g)

Spices (Cumin, Paprika, Salt, Pepper) to taste

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Start by rinsing and chopping the young green jackfruit into bite-sized pieces.

  • 2

    In a pan over medium heat, warm a small amount of water or a light oil spray and add the jackfruit along with a pinch of cumin, paprika, salt, and pepper. Sauté for 5 minutes until it softens.

  • 3

    Add the black beans to the pan and gently mash a portion to create a hearty texture, stirring to combine with the jackfruit and spices.

  • 4

    Fold in the diced tempeh and drizzle with fresh lime juice, cooking for another 3 minutes to warm through.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft.

  • 6

    Assemble the taco by scooping the jackfruit and bean mixture onto the tortilla. Top with diced avocado and fresh tomato salsa.

  • 7

    Finish with a sprinkle of extra spices if desired and serve immediately.