Vegan Tacos Recipes with Jackfruit and Black Beans

If you are into celebrating meatless Monday or even Taco Tuesday then this Vegan Tacos Recipes with Jackfruit and Black Beans loaded with delicious flavors all while keeping a plant based diet in mind. This recipe is 100% vegan and packed with goodness and nutrients!
Course Main
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 10
Author Chef Billy Parisi


For the Jackfruit:

  • ½ fresh jackfruit broken down to only pods
  • 1 tablespoon each of ground cumin chili powder and oregano
  • 2 cups of vegetable stock or water
  • Kosher salt and fresh cracked pepper to taste

For the taco:

  • 1 peeled and thinly sliced red onion
  • 1 cup of red wine vinegar
  • 2 tablespoons of sugar
  • 10 corn tortillas
  • 1 can of BUSH'S® Black Beans drained and rinsed, heated
  • 1 each seeded julienne and quickly sautéed red and green bell pepper
  • 2 cups of shredded vegan cheese mozzarella or cheddar, or both
  • 2 peeled seeded and large diced avocados
  • ½ cup of fresh cilantro leaves


  • Jackfruit: Add the jackfruit pods, cumin, chili powder, oregano, vegetable stock and salt and pepper to a slow cooker and cook on hi for 2 hours or until the pods are soft and are easy to shred. Keep warm.
  • Taco: Add the red onions, vinegar and sugar to a bowl and mix. Pickle the red onions for at least 30 minutes in the refrigerator.
  • To Plate: place some slow cooked jackfruit on a corn tortilla and top off with some heated BUSH'S® Black Beans, sautéed bell peppers, pickled onions, vegan cheese, avocados and cilantro leaves. Repeat until all of the tortillas have been made.