Shredded Jackfruit and Beans

Shredded Jackfruit and Beans Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes


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


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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