- RecipesHigh ProteinShredded Jackfruit and Beans
![Shredded Jackfruit and Beans](http://cdn.veegs.shop/recipe_image/6018a451d1f8b100124428fd-1612721249545-vuiWmTiQHtu415P9.png)
![Batch Cooking Club](https://cdn.veegs.shop/brand_image/6018a3ecd1f8b1001244284d/5e38cb2a5a7f160018f9ccf8-1612227346741-HGN19nfDmMCq9EkX-dark_logo.jpg)
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.