I’m delighted to say that the manifestation & Mexican workshop that I held last night went wonderfully! I received such beautiful heartfelt feedback and am beyond grateful for everyone who came. It was such an amazing opportunity to hold space for everyone, guide them through a process of manifestation and connect both through nourishing conversation and plant-based tacos.
As the tacos were such a hit (especially the vegan ‘cheesy’ sauce!), I thought I’d post the recipe for anyone who is interested in making them at home. Next time taco Tuesday rolls around, you’ll know what to cook!
Jackfruit makes the perfect “meaty” taco base as it becomes the consistency of pulled pork when cooked. It also takes on the beautiful flavours of the spices and marinade that it is cooked in. When paired with black beans – which are rich in protein, nutrients and prebiotic fibre – it makes a wonderfully satiating filling for tacos. You could also swap out the taco shells for corn chips or air-fried potato chips to make nachos. The vegan ‘cheesy’ sauce (which isn’t actually pictured below) is based on creamy cashews and even includes anti-inflammatory turmeric. Heating the blended sauce over the stove is the secret to a thick sauce perfect for pouring over tacos or nachos.
Enjoy your taco party!
Smoky jackfruit & black bean tacos
INGREDIENTS
*serves 4
For the smoky jackfruit & black bean filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin seeds
- ½ teaspoon yellow mustard seeds
- ¼ teaspoon cayenne pepper
- Pinch sea salt
- 1 can jackfruit in brine, drained and rinsed
- 1 can black beans, drained and rinsed
- ½ cup tomato passata
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
For the ‘cheesy’ sauce:
- ¼ cup cashews, soaked overnight
- ½ cup almond milk, unsweetened
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Pinch sea salt and black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
For the guacamole:
- 1 avocado, pitted
- Juice of ½ lime
- Pinch celtic sea salt
For the tacos:
- 12 taco shells, to serve
- 4 cups lettuce, roughly chopped
- 1 cup red cabbage, shredded
- 2 tomatoes, diced
- 1 cup coriander, finely chopped
Method:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until tender.
- Add the smoked paprika, cumin, mustard seeds, cayenne pepper and sea salt. Fry for an additional 5 minutes, stirring regularly.
- Add the jackfruit and break apart with the back of a wooden spoon to obtain a ‘pulled’ texture.
- Add the black beans, tomato passata, tamari, apple cider vinegar and maple syrup. Bring to a boil, then reduce heat to simmer for 10 minutes, stirring regularly.
- Use a blender to combine the cheesy sauce ingredients.
- Transfer to a saucepan over medium heat. Whisk frequently until sauce thickens. Turn off heat and set aside.
- Make the guacamole by mashing together the avocado, lime juice and sea salt.
- Heat the taco shells in a preheated oven at 180 degrees Celsius for 5-10 minutes (until lightly golden and crispy).
- To serve, arrange all of the ingredients in the middle of your dining table and assemble as desired. Enjoy your taco party!