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Updated: Oct 11, 2020

What do you get when you put sautéed jackfruit and onions with homemade refried beans in a tortilla? Only the best and easiest tacos ever! VEGAN JACKFRUIT & REFRIED BEAN TACOS.

Jackfruit is a great filling for tacos. It's versatile, it takes flavors and marinades well, and it's appearance can seem like shredded meat. I sautéed it with some onion and garlic, and then added some cumin, lime juice, smoked paprika, and a bit of maple syrup to help bring out the flavors. I like cooking it in high heat so you get a bit of char going, and you get a crispier texture that I find is more appealing.

These tacos are easy to put together, and so full of flavor!

A lot of people tell me that they don't like the vinegar-y aftertaste that canned jackfruit often has. I agree. I also don't like the fact that canned jackfruit has way too much sodium, sometimes close to 900mg!

Well, I found this packed jackfruit from The Jackfruit Company that is only lightly seasoned and so much lower in sodium (only 270mg!). Plus, since it doesn't come in brine, there is no funny aftertaste!

I also found a Queso Style dip that I used as topping for these tacos. It is made with simple, wholesome ingredients. No chemicals! And so good!!

(This post is not sponsored. These are products I use and recommend.)



For the jackfruit:

  • 9oz pack The Jackfruit Company Lightly Seasoned Jackfruit

  • 1/2 tablespoon olive oil

  • 1 small yellow onion, sliced

  • 2 cloves garlic, minced

  • 1/4 cup vegetable broth

  • 1/2 tablespoon maple syrup

  • 1/2 lime, juiced

  • 1/2 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon salt

For the refried beans:

  • 1 small white onion

  • 1 (15-ounce) can black beans

  • 1 Tbsp olive oil

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper


  • Avocado slices

  • Chopped spinach

  • Chopped tomatoes

  • Good Foods Queso Style Dip


  1. Start the refried beans by peeling and halving the onion, then slicing into half-moon shapes. Drain the beans, and reserve 1/4 cup of the can liquid.

  2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the beans, reserved can liquid, salt and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick. Scrape the bottom and sides of the pan as necessary. Taste and season with additional salt as desired.

  3. While the beans are cooking, start on the jackfruit by heating the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softened and begin to brown.

  4. Add the jackfruit, broth, maple syrup, lime juice and all the spices to the pot. Allow to cook and start to brown.

  5. Using a large spoon or spatula, smash all the jackfruit up to get that shredded texture.

  6. Continue to cook until browned to your liking. Adjust seasoning to taste.

  7. Assemble your tacos by placing some beans on a tortilla, top with the jackfruit and your desired toppings. Enjoy!

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