Vegan Barbacoa Quesadillas with Jackfruit
Ingredients
- 2 Tbsp grape seed oil
- 1/2 medium yellow onion, chopped
- 2 cans green jackfruit, drained and pat dried
- 3 cloves garlic, minced
- 2-3 Tbsp coconut sugar or brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp ground smoked paprika
- 2 1/2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp dried oregano
- 3 whole chipotle peppers in adobo sauce
- 2 Tbsp tamari sauce
- Juice of 1 medium lime
- 1/3 cup water
- 6 flour tortillas
- 2 cups vegan cheddar cheese
- 1 cup spinach
Preparation
Barbacoa
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 jackfruit by shredding it with a fork. Cook for 5 minutes, stirring the mixture frequently.
Add coconut sugar, salt, pepper, paprika, cumin, coriander, oregano, chipotle peppers with 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 tender, the color has deepened, and there is no more liquid left. Stir occasionally. Taste and adjust flavor as needed. Set aside.
Quesadilla assembly
Warm up the flour tortillas and fill them with vegan cheese, jackfruit barbacoa, a few spinach leaves, and add more vegan cheese.
Cover with another tortilla and cook the quesadillas over medium heat on a nonstick pan.
Repeat the process with other tortillas. Enjoy with fresh guacamole and salsa.
