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 add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
- 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.