Jackfruit Taco Salad

Ingredients

• 30 MINUTES OR LESS
• 1 (20-ounce) can unsweetened jackfruit, drained
• 1 tablespoon dark chili powder
• 1½ teaspoons ground cumin
• 1½ teaspoons onion powder
• 2 teaspoons sea salt
• 1 large head iceberg or romaine lettuce
• 1 (10-ounce) can diced tomatoes with green chiles (preferably Ro-Tel brand), drained
• 1 (15-ounce) can black beans, drained and rinsed
• ½ cup shredded vegan Cheddar
• ¼ cup sliced pickled jalapeño peppers, drained
• ¼ cup vegan sour cream
• 4 cups partially crushed corn chips or uncrushed Fritos

Instructions

1. 1Place the drained jackfruit, dark chili powder, ground cumin, onion powder, and sea salt into a large mixing bowl. Use your hands to mix everything thoroughly until the jackfruit is evenly coated.
2. 2Chop the iceberg or romaine lettuce into bite-sized pieces, roughly half an inch thick. Transfer the chopped greens to a separate large serving bowl.
3. 3Warm a lightly oiled medium skillet over medium heat. Transfer the seasoned jackfruit to the pan and cook for three to five minutes until the edges turn lightly brown.
4. 4Transfer the warm jackfruit to the bowl with the lettuce. Top with the drained diced tomatoes and green chiles, rinsed black beans, vegan cheddar cheese, pickled jalapenos, vegan sour cream, and crushed corn chips.
5. 5Gently toss all the ingredients together until the sour cream and spices lightly dress the greens. Portion the mixture evenly into individual serving bowls.
6. 6Serve the salad immediately. For extra heat, garnish the bowls with freshly diced serrano peppers and a drizzle of vegan jalapeno ranch dressing.

Nutrition

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