BBQ Jackfruit Tacos

The first time I bit into these BBQ Jackfruit & Pinto Bean Tacos – High Protein Vegan Dinner, I knew I had found a winner – the combination of tender jackfruit, creamy pinto beans, and crunchy veggies was absolute perfection.

I still remember that sunny summer afternoon when I first made them for my family in our backyard, the smell of sizzling jackfruit and beans wafting through the air, making everyone’s mouth water in anticipation.

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It was love at first bite, and this BBQ Jackfruit & Pinto Bean Tacos – High Protein Vegan Dinner quickly became a cherished family favorite.

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Why You’ll Love This BBQ Jackfruit & Pinto Bean Tacos – High Protein Vegan Dinner

The tender, juicy jackfruit and creamy pinto beans are a match made in heaven.
The flavor profile is a perfect balance of spicy, smoky, and tangy.
It takes just 30 minutes to prepare, making it an ideal weeknight dinner.
The recipe is foolproof, and the result is always consistent.
It’s perfect for a quick and easy dinner or a fun gathering with friends and family.

Ingredients You’ll Need

1 (14.5 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup jackfruit (such as Youngs or del Monte)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin

1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup BBQ sauce
8 corn tortillas
Chopped cilantro, for garnish (optional)
Sliced avocado, for serving (optional)
Chopped scallions, for garnish (optional)

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The star of the show is undoubtedly the jackfruit, with its meaty texture and ability to absorb all the delicious flavors, while the pinto beans add a boost of protein and creaminess.

The combination of sautéed onions, bell peppers, and spices adds a depth of flavor that will leave you wanting more.

Expert Tips for the Best BBQ Jackfruit & Pinto Bean Tacos – High Protein Vegan Dinner

The key to tender jackfruit is to cook it low and slow, allowing it to absorb all the flavors.
A common mistake is to overcook the jackfruit, making it dry and tough – so keep an eye on it.
To take it to the next level, add some diced fresh cilantro and a squeeze of lime juice.
The jackfruit is done when it’s tender and easily shreds with a fork.
You can make the taco filling ahead of time and store it in the fridge for up to 3 days.

Variations and Substitutions

To make it gluten-free, simply swap the taco seasoning with a gluten-free alternative, and for a protein swap, you can use black beans or chickpeas instead of pinto beans.

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How to Store and Reheat

The taco filling will keep in the fridge for up to 5 days, and you can reheat it in the microwave or on the stovetop.

Frequently Asked Questions

What is jackfruit and where can I find it?

Jackfruit is a tropical fruit that can be found in most health food stores or online, and it’s a great meat substitute in many recipes.

You can also use canned jackfruit, which is a convenient and affordable option.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker – simply brown the onions and spices, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

This is a great option for a hands-off, easy dinner.

How do I store and reheat the tacos?

To store the tacos, simply place them in an airtight container in the fridge for up to 3 days.

To reheat, simply microwave or heat them in a pan on the stovetop until warmed through.

I hope you enjoy this BBQ Jackfruit & Pinto Bean Tacos – High Protein Vegan Dinner as much as my family and I do – it’s a true favorite that’s sure to become a staple in your household.

So go ahead, give it a try, and let me know what you think – I’d love to hear about your experience and any variations you come up with.

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