Updated: Jun 24, 2021
Veganuary is coming to an end, and I must say I have made some delicious dishes over these past weeks (please check out my Instagram for some recipes). I will definitely revisit these dishes and share more as I plan to incorporate more plant-based meals into my family's diet this year. My big kid is allergic to fish, so plant-based omega-3 sources are a must for his diet.
For this recipe, you will need some young jackfruits in a can. I have only seen these at WholeFoods, but I'm sure they are everywhere. Jackfruit is a popular meat substitute as it has the same texture as a "pork carnitas" when shredded and pan-fried. Jackfruit is a good source of vitamin C and potassium. It can also help in weight loss if consumed the right way. Jackfruit is high in fiber, which helps improve digestion and metabolism – the fundamentals of weight loss.
Here are the list of ingredients and step by step photos of how to make these delicious taco cups.
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Vegan taco cups
2 cans of Jackfruits (drain, rinse, and shred into pieces)
1 can Black beans
3 TBSP Vegan Taco seasoning (deliciou brand, but I'm sure you can use other taco seasonings for this)
Vegan wonton wrappers (nasoya brand)
Vegan Mozzarella shreds (violife brand )
Better than sour cream (Tofutti brand)
Ready southwestern quinoa (ancient harvest brand - microwaveable goodness)
-In a pan, sauté jackfruits with taco seasoning (cook until tender and shredded like "carnitas").
In a cupcake pan, place 2 wonton wrappers in each cups
Scoop a Tbsp of jackfruit into the wonton cups
1/2 Tbsp of black beans
Sprinkle some vegan cheese
Bake at 375F 10-15 minutes.
Let cool and top with shredded lettuce, vegan sour cream, and sprinkle some taco seasoning.