mexican beans

Spicy Jackfruit Mexican Tacos

My favourite type of meal is when the table is full of different dishes and everyone can create their own plate. There’s something so fun about having lots of elements and creating the perfect combination for yourself. It’s also great when you have a lot of mouths to feed! Mexican style food is perfect for this - we love having a selection of veggies, black beans, cashew cream, ferments, limes, chilis and a huge bowl of guacamole to stuff in our soft corn tacos.

Another must-have for us is this spicy jackfruit filling which we’ve prepared so it’s deliciously crispy on the outside but still tender on the inside. If your’re new to jackfruit, it’s a tropical fruit which can also be used in savoury cooking. The texture is somewhat similar to chicken and it carries a lot of flavour when seasoned with spices and herbs. If you haven’t tried cooking with it yet we definitely recommend it! If you’re looking to create the perfect Mexican dinner, then check out our other recipes below that combine perfectly with the jackfruit filling…

Spicy Jackfruit Mexican Tacos

Recipes to serve with this:
Cashew Cream Sauce (Oil - free)
Smokey Refried Black Beans
Roasted Red Pepper Sauce

two 400g tins of young jackfruit
2 large onions, finely sliced
6 cloves of garlic, finely chopped
75ml of tomato passata
2 teaspoons of cumin seeds
2 teaspoons of smoked paprika
2 teaspoons of curry powder
1/2 teaspoon of cinnamon
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/3 teaspoon of chill powder (more or less depending on how spicy you like it!)
1. Drain the jackfruit and cut up roughly into pieces of about 1cm thickness.
2. In a large pan (with a lid) fry the cumin seeds In 1 tablespoon of oil for around 30 seconds. Add the onions to the pan and fry until golden.
3. Add the garlic and all other spices to the pan, cook for around 30 seconds.
4. Add the tomato passata and stir well. Cook for a few minutes until the mixture thickens up.
5. Add the jackfruit to the pan and stir it really well. Cover it with a lid and cook for around 10 minutes.
6. Transfer the mixture onto a greased baking tray and mash up some of the jackfruit using the back of a wooden spoon. Bake in the oven on gas mark 6 for 20-30 minutes. The jackfruit should go crispy.
7. Serve with beans, roasted peppers/onions, guacamole and whatever else you wish to create your perfect taco!

Spicy Jackfruit Mexican Tacos

Have you tried cooking with jackfruit before?
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Smokey Refried Black Beans (Oil-free)

These black beans are a forever-favourite in our household. They're creamy, rich and full of aromatic flavours. Delicious served up in corn tacos, with cashew cream and spicy vegetables. We normally make a big batch of these beans and store some in the freezer - it's a joy finding them when you're running low on inspiration/ingredients and want to make something quick. We sometimes eat them stuffed inside a roasted sweet potato, or even for breakfast if we feel like something savoury. Like I said, they're a staple recipe for us and we hope you find them just as delicious!

Smokey Mexican Black Beans
Smokey Mexican Black Beans

A quick word on some of the less-known ingredients:
If you haven't discovered black cardamom pods yet, we urge you to go find some!  We first smelt them in a little spice shop in Delhi and have been obsessed ever since. They add such an aromatic, smokey flavour and are unlike any other spice we've tried. You can normally find them in asian supermarkets, spice shops or online. 

Asafoetida powder is another famous ingredient from India, which has a strong flavour and is similar in properties to garlic. In ayurveda, asafoetida is renowned for aiding digestion and to relieve cramping. It's a common ingredient in bean and lentil dishes in India and it's a must-have in our spice cupboard!

Smokey Mexican Black Beans

500g dried black beans (soaked in water overnight)
2 litres of water
1 large sliced onion
3 black cardamom pods
3 bay leaves
1/3 teaspoon of asafoetida
1 tablespoon miso paste
1/2 teaspoon of mustard powder
1/2 teaspoon of garlic powder
approx 12 black peppercorns
1 teaspoon of good quality salt



1. Soak the dried beans overnight, then drain and rinse 2/3 times when ready to prepare.
2. Put the drained beans, onion, black cardamon, bay leaves, peppercorns and asafoetida and in a large pan with all of the water.
3. Bring the mixture to the boil and then lower the heat to a simmer, cook for 2-3 hours until the beans are completely soft. 
4. When the beans are cooked add the garlic/mustard powder, miso and salt and continue to cook for a final 5-10 minutes. At this point it should be quite thick and creamy, you can help this along by mashing some of the beans with the back of a spoon, or keep cooking slightly longer until it reaches your desired consistency. 

Smokey Mexican Black Beans
Smokey Mexican Black Beans
Smokey Mexican Black Beans
jack fruit beans.jpg

What's your favourite way to cook beans?
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