Vegan Barbacoa Quesadillas with Jackfruit


  • 2 tbsp grape seed oil
  • 1/2 medium yellow onion chopped
  • 2 cans of green jackfruit drained and pat dried.
  • 3 cloves minced garlic
  • 2-3 tbsp coconut sugar or organic brown sugar
  • 1/2 tsp each salt
  • 1/2 tsp black pepper
  • 2 tsp ground smoked paprika
  • 2 1/2 tsp ground cumin
  • 1 tsp ground coriander powder
  • 2 tsp dried oregano
  • 3 whole chipotle peppers in adobo sauce. i used canned
  • 2 tbsp tamari sauce
  • juice of 1 med lime
  • 1/3 cup water
  • 6 flour tortillas
  • 2 cups or vegan cheddar cheese
  • 1 cup of spinach


  1. Heat a large skillet over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4-5 minutes until onions and garlic are soft. Add the pat dried jackfruit by shredding jackfruit with fork. Cook for 5 min by stirring the mixture frequently. Add coconut sugar, salt, pepper, paprika, cumin, coriander, oregano, chipotle peppers + adobo sauce, tamari, lime juice, and water. Stir to combine. Cover and cook over medium-low heat for at least 20 minutes until Jackfruit is tende, the color has deepened and there is no more liquid left. Stir occasionally. Taste and adjust flavor as needed. Set aside

  2. Warm up the flour tortillas and fill them with vegan cheese, Jackfruit barbacoa, few spinach leaves, add more vegan cheese. Cover with another tortilla and cook the quesadillas over a medium heat on a non stick pan. Repeat the process with other tortillas. Enjoy with fresh guacamole and salsa

Related recipes

Load more