2. Chop and add tomatoes. Drain and chop jackfruit. Add to pan along with drained beans, 2 tsp smoked paprika, 2 tsp cumin and 1 crushed garlic clove. Pour in sugo and 1 cup water. Cover and simmer for 10 minutes. Season with salt and pepper.
3. Dice avocado and chop coriander. Set aside.
4. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
5. Scatter garnishes over jackfruit and dollop over mayo to taste. Serve at the table with corn tortillas for scooping.
Keep the tortillas warm in a fresh tea towel or wrapped in foil.
Green capsicum, 1
Kidney beans, 400g
Tomato sugo, 1 jar
Coriander, /2 packet *
Tortillas, 1 packet
Chipotle mayo, to taste
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, garlic (1 clove), smoked paprika, ground cumin