Mexican Jackfruit Tortilla Bowls

Ingredients

• 2 Large Tortillas
• 2 tbsp rapeseed oil
• 1 cup young jackfruit (shredded)
• ½ cup cooked black beans
• ½ onion (diced)
• 1 large garlic clove (minced)
• 2 tbsp fresh coriander (finely sliced) save some for garnish
• 10 cherry tomatoes (halved)
• 100 ml water
• 1 tsp smoked paprika
• 1 tsp chilli powder (mild)
• 2 tbsp fajita seasoning
• 1 tsp chipotle paste
• juice half a lime
• other half to garnish
• salt & pepper to taste

Method

1. Put your tortillas in an oven safe bowl then place in the into the oven at 170℃ for 5-7 minutes
2. In a large pan put your oil and onions, once onions are translucent, add in your shredded jackfruit, tomatoes, garlic and all the seasonings
3. Stir together to combine and fry off for 3-4 mins. Add in the 100ml of water and black beans. Cook down until water has evaporated and a sauce has formed (around 10-15 mins)
4. Add in the lime juice, fresh coriander, then add salt and pepper to taste
5. Serve in your torilla bowl along with brown rice and a nice selection of sautéed vegetables. I used: calovo nero, bell peppers, spiralised courgette, charred sweet corn and fried plantain.
6. Lastly #DontForgetTheTopper sprinkle on some Good4U Garlic & Chilli roasted seeds and beans.