Plant-Based
Young jackfruit cooked in a Mexican style tomato sauce. Topped with fresh coriander and served with corn tortillas.
1. Heat a large, deep pan with 1 tbsp oil over medium-high heat. Slice and add leek. Chop and add capsicum. Cook for 5 minutes until leek has softened.
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.
NOTES
Keep the tortillas warm in a fresh tea towel or wrapped in foil.
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.
NOTES
Keep the tortillas warm in a fresh tea towel or wrapped in foil.
Leek, 1
Green capsicum, 1
Tomatoes, 2
Jackfruit, 400g
Kidney beans, 400g
Tomato sugo, 1 jar
Avocado, 1
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
Green capsicum, 1
Tomatoes, 2
Jackfruit, 400g
Kidney beans, 400g
Tomato sugo, 1 jar
Avocado, 1
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
