BALSAMIC ROASTED BEAN AND JACKFRUIT TACOS

PREP TIME

PREP TIME 10 Mins

COOK TIME 20 mins

PORTION 12

INGREDIENTS

2 Jackfruit in Brine, Drained and Rinsed

2 Tablespoons Extra Virgin Olive Oil

250 Mls TFC Caramelised Balsamic Vinegar

1 Tin of White Beans

1 Teaspoon Ground Coriander

1/2 Teaspoon Paprika, Smoked or Regular

12 Corn Taco Shells

4 Radishes, Quartered

1 Lime, Cut into Wedges

METHOD

Shred the jackfruit: Place the drained jackfruit in a bowl large enough to work in. Using your fingers or two forks, break apart the chunks of jackfruit into shredded pieces.
Heat a large pan. Add the shredded jackfruit to the pan and stir well. Add the white beans, balsamic sauce, coriander, smoked paprika and salt to the pan. Stir to evenly distribute the spices and cook for another 4 to 5 minutes, or until the jackfruit is browned and slightly crisped around the edges
Heat the corn hard taco shell, fill with lettuce, radish, balsamic dressing, jack fruit and bean mix and top with coriander Serve with wedges of lime, for squeezing.