Chef Ellen

ORDER YOUR BOOK TODAY!
Facebook-f Instagram
Menu
Contact Us
Jump to Recipe Print Recipe

Verde Veggie Jackfruit Tacos

I like to be prepared with ingredients at home. We can’t always be on top of meal prep, but I did have a can of jack fruit, black beans, veggies, and some green enchilada sauce. I always have tortillas in the freezer and made some of my vegan queso earlier in the week because you can always do something with that as it is a versatile sauce with many uses. The beauty of this recipe is that I encourage you to use veggies you like and feel free to switch up the greens, switch up the pepper with diced broccoli, and omit the chilis if that’s not your jam. You will still come up with a delicious filling that will be delicious and provide nourishment.
Vegan Queso
Nut cheeses seem to be all the rage, but we must be mindful of too much saturated fat in our diets for optimal gut health. Therefore, I created a plant-based queso with oats, carrots, and red pepper as the main ingredients. This tasty queso is versatile, creamy, and a snap to make for dishes all week long. For example, a veggie bowl, a baked potato, dipping sauce for roasted veggies, tacos, quesadillas, or skillet nachos
Print Recipe Pin Recipe
Servings 2

Ingredients
  

  • ½ onion, roughly chopped
  • 1 pepper, sliced
  • 1 15-ounce can of jackfruit, drained and rinsed, and broken up into bite-sized pieces
  • 2 tablespoons of your favorite taco seasoning
  • ½ cup of cooked black beans
  • ½ cup of sauteed greens of choice
  • ½ cup verde enchilada sauce (sub red if you cannot find it or if that’s all you have)
  • 4 tortilla shells
  • Garnish (optional): pico de gallo, salsa, diced avocado, chopped cilantro, vegan queso (see recipe below)

Vegan Queso (Makes about 2 cups)

  • 3/4 cup cooked GF oats (use cream of buckwheat cereal in Reset stage)
  • 1/2 cup chopped cooked carrots
  • 1 piece jarred roasted red pepper, sliced or sub ½ roasted red pepper, charred skin removed
  • 1 tablespoon lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 cup plant-based milk
  • 1 teaspoon dried garlic and herbs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon arrowroot or non-GMO cornstarch
  • 1/2 teaspoon jalapeno powder or 1 teaspoon hot sauce(optional, but tasty)

Instructions
 

  • In a large skillet over medium heat, lightly coat the pan with avocado or olive oil and sauté onions and peppers for about 5 minutes, stirring occasionally. Add in jackfruit and taco seasoning. Continue to cook for another 5 minutes stirring occasionally. Add in black beans and sauteed greens along with the enchilada sauce. Reduce heat to simmer the contents on low for 10 minutes. The enchilada sauce will reduce and blend in with the veggies.
  • Warm the tortilla shells in a smaller pan over medium heat flipping so they are warm and pliable.
  • Divide the mixture evenly between 4 tortilla shells. Top with garnishes and enjoy!

Vegan Queso

  • Blend all ingredients until smooth and creamy. Transfer contents to a small saucepan and heat on medium heat. Reduce to low and stir until the mixture thickens slightly. This will not take more than a minute or two on the stovetop.
  • Transfer unused contents to a glass jar and refrigerate for up to 10 days.