This is simple and hearty. It can be prepared ahead of time then bake.
Yield: 5-6 servings
Ingredients
- 1 cup onion, chopped
- 1 clove garlic, minced
- 1 green pepper, chopped (about 1 cup)
- 1¼ cups (230g/8oz) black beans drained (can or home cooked)
- 1¼ cups (230g/8oz) red kidney beans, drained (can or home cooked)
- 1 can (284 ml) Rotel tomatoes (original)
- 1 cup corn, frozen or canned
- 1 pkg (300 g) original jackfruit*, optional
- 1½ Tbsp beef flavored seasoning (recipe to make your own)
- 1 Tbsp taco seasoning (recipe to make your own)
- 2 Tbsp lemon juice
- shredded cheese, optional (recipe to make your own)
Extras
- salsa sauce
- sour cream (recipe to make your own)
- cilantro, chopped
Instructions
- Preheat oven to 350°F.
- Prepare jackfruit and set aside. (see notes)
- In a large skillet, sauté the onions until they begin to caramelize then add the garlic and green peppers. Cook briefly then add the beans, Rotel tomatoes, corn, jackfruit, taco seasoning, and lemon juice. Stir to combine.
- Transfer mixture to a 9″ x 10″ baking/casserole dish. Bake covered for 45 minutes, or until heated through.
- Remove cover, sprinkle with cheese. Cover for 5 minutes for the cheese to melt.
- Serve with burrito wraps, corn thins or homemade pita chips.
- Cover leftovers and keep in fridge. Eat within five days.
Notes
- Drain and rinse the jackfruit. (I use a salad spinner to remove the excess moisture). Toss the jackfruit with the beef flavored seasoning then spread it on a parchment lined baking sheet. Bake in a preheated 400°F oven for 10 minutes. Alternatively put jackfruit in an AirFryer for 8-10 minutes. You don’t want the jackfruit to dry out, just long enough to give it more of a meat like texture. This also fuses the beef style seasoning into the jackfruit.