Shredded Jackfruit and Beans

Shredded Jackfruit and Beans Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

1 15-oz can jackfruit, drained

1 Tbsp olive oil

1 onion, chopped

2 cloves of garlic, minced

1 15-oz can pinto beans, drained and rinsed

1 ½ Tbsp taco or fajita seasoning

Instructions

1Preheat the oven to 350°F.

2Using a fork, shred the jackfruit on a baking sheet lined with parchment paper or a silpat mat. Bake for 20 minutes.

3Meanwhile, in a large saute pan, heat the olive oil and onion. Cook for 4 minutes until soft and translucent. Stir in the garlic and cook for another minute.

4Stir in the jackfruit, along with the beans and seasoning.

5Cook for 5 minutes until heated through.

6Ditch the oil: Use water or vegetable broth instead of olive oil.

7Spoiler Alert: Shredded Jackfruit and Beans will stay fresh in an air-tight container in the refrigerator for 4 days or frozen up to 3 months.

8Batch it up! Shredded Jackfruit and Beans can be used as a filling in tacos or burritos, stirred into soups, or added to salads or bowls.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.