This spicy jackfruit can be customized to fit your family’s tastes. As is, it has a little bite from the chili powder, tang from the green chiles, and a brightness from the lime juice. Try serving it over your favorite grain with some extra sautéed veggies.
Ingredients
- 1 can (1 pound 4 ounces, or 567 g) jackfruit in brine (Do not get the kind that’s in syrup!!), drained
- 1 can (15 ounces, or 425 g) black beans, rinsed and drained (or 1½ cups homemade)
- 1 can (10 ounces, or 283 g) diced tomatoes with green chiles
- 1 cup (132 g) corn kernels, fresh or frozen
- ½ cup (80 g) chopped raw onion (use sautéed for a milder flavor)
- ½ cup (120 ml) water or broth
- 1½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (use chipotle powder to make it spicier)
- ½ teaspoon jalapeño powder (optional)
- ½ teaspoon smoked paprika
Before Serving
- ½ lima juice
- salt, to taste
How to Make It
- Add the jackfruit, black beans, tomatoes, corn, water, oregano, cumin, chili powder, jalapeño powder (if using), and smoked paprika to your slow cooker crock.
- Cook on low for 7 to 9 hours. Before Serving
- Use a spatula to press on the jackfruit chunks and they will begin to shred. Continue until all of it is shredded and mix well.
- Add lime and salt, plus any additional seasoning that you feel was cooked out such as a little extra oregano or smoked paprika.