Mexican Style Jackfruit, Beans & Greens

jackfruit2

FINALLY. I’ve tried jackfruit in a few different foodie favourite spots of mine around Dublin by now, but when I spotted it recently in my supermarket, I knew it was high time I got creative at home with my own recipe! This spicy little jackfruit dish is a great quick and easy lunch, and also makes extra portions for you to share or save for the next day!

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Recipe (Serves 3)

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 red onion, peeled and diced
  • 1 garlic clove, peeled and minced
  • 1 red bell pepper, de-cored and seeds removed, diced into small chunks
  • 2 handfuls of washed spinach leaves
  • 1 pack of Jackfruit (I used the brand Uptons)
  • 140g tomato puree
  • 1 400g tin of red kidney beans, drained and rinsed
  • 3 tbsp soy sauce or tamari
  • 200ml water
  • 1 tbsp honey or maple syrup
  • 1/2 tsp mild chili powder
  • 1 tsp smoked paprika

Method

  1. Prepare your veggies first (garlic, pepper, onion and spinach) and set aside.
  2. Heat the olive oil in a pot on medium heat, and then add the garlic and onions, and cook for 3-4 minutes until the onions are translucent.
  3. Add the red pepper chunks and the jackfruit, and stir.
  4. Add the chili, smoked paprika, tomato puree, soy sauce, honey and water. Mix everything up to coat the veggies and jackfruit in the sauce.
  5. Add the kidney beans and spinach leaves. Stir, and bring to the boil. Season with a little twist of black pepper.
  6. Turn the heat down to the lowest setting and simmer for 5-7 minutes, adding a splash extra water if needed.
  7. You’re good to go! Tuck in! This is delicious with a side of sweet potato, or a grain like quinoa or brown rice!

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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