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Jackfruit Fajitas with Black Bean Spread, Salsa & Cashew Sour Cream

One thing I learned about FAJITAS, is that you need the right combination of flavors and textures to make them perfect. This is why I couldn’t even write all the recipes that you need to make them in this one blog, however, if you visit one of my older recipes for EMPANADAS, you will find recipes for Cashew Sour Cream and Salsa there. The only difference I made with the salsa now, are the colorful cherry tomatoes, yellow bell pepper besides red one and I skipped the cucumber. Nevertheless, the choice is yours, as long as you have the main ingredients, it will be delicious.

The next and the most important ingredient that I never made fajitas with before, is Jackfruit. It got very famous lately, especially among the vegan community. As you can see on the photos above, the texture is very similar to meat, but definitely not the flavor, lol. Therefore, it needs to be quite of bet of seasoned quite well, but meat does too, right? Nevertheless, it is a truly wonderful, unprocessed meat alternative. Even if I do’t have a lot of experience with it, I highly recommend you to try. Prior to this, I made Jackfruit Stew that turned out delicious. You may check out the recipe if you like as well.

Well, and the Black Bean Spread has been my fajita favorite for many years. And it is so versatile, because if you add little bit more water, you can make a dip and eat it with Tortilla chips. I love it especially with salsa and avocado and I guess, it is may favorite trio. I can eat it with chips, or wraps and if I have cashew sour cream, then I am in heaven, lol.

Look at this dairy free, yet creamy and delicious feast for the eyes and the taste buds. Super easy to make and perfect for many other dishes too.

As I said earlier, Jackfruit is very popular now for its wonderful texture and versatility. Therefore, I will be creating many more recipes out this wonderful fruit. In addition, here are some examples of companies offering packaged jackfruit on the market. Just make sure, you get sugar free with nothing added. I am using Upton’s Naturals, which is available in Walmart and this is LIST OF CANNED JACKFRUIT on Amazon.

I believe I covered everything, however, if you have any suggestions or questions I would love to hear from you.


Jackfruit Fajitas with Black Bean Spread, Salsa & Cashew Sour Cream
Prep Time20 mins
Active Time2 hrs 15 mins
Total Time2 hrs 35 mins
Cuisine: Gluten Free, Mexican, Vegan
Keyword: avocado, black bean spread, black beans, coriander, dinner, fajitas, Gluten Free, healthy food, jackfruit, jackfruit fajitas, lunch, mexican food, pulled jackfruit, salsa, tacos, tortila, Vegan
Yield: 4
Author: Lena Novak


  • Food processor


  • 8 to rtillas
  • 600 gr Jackfruit 2 cups
  • 2 shallot onions
  • 6 cloves garlic
  • 2 tbsp cumin powder
  • 2 tsp dry oregano
  • 2 tsp red paprika
  • ¼ cup tamari low sodium
  • 1 tbsp maple syrup
  • 1 tbsp cacao
  • 2 tsp smoke liquid
  • Dry chilli peppers to taste
  • Cayenne pepper to taste
  • Leaves of fresh coriander to garnish
  • ¼ cup grape seed oil or oil of your choice
  • To taste Himalayan pink salt
  • 1 cup black beans soaked overnight
  • 2 cups water
  • 2 shallot onions
  • 6 cloves garlic
  • 1 jalapeno pepper you may add more if you like
  • 1 tbsp cumin powder
  • ½ cup fresh coriander leaves
  • ¼ cup grape seed oil or oil of your choice
  • Himalayan pink Salt to taste


  • Peal and slice shallots and mince garlic.
  • Rinse the jackfruit well under and cut into equal pieces.
  • Heat up the oil on a frying pan, add the onion, stir few seconds and add the garlic.
  • Stir again, add the jackfruit and stir well for few seconds.
  • Add tamari, stir well again, reduce the heat and let it simmer for a few minutes.
  • Add all the spices and turn up the heat again.
  • Stir well until the jackfruits gets soft and crispy around the edges, for 5 to 10 minutes.
  • Rinse the beans thoroughly and transfer them into a pot with two cups of water.
  • Bring to a boil, reduce the heat to low, cover the lid and simmer for 2 hours.
  • Keep and eye on it, because the water may evaporate, so you will have to add about ½ cup more.
  • In the meantime, peal and dice onion and garlic.
  • Wash and dice jalapeno pepper.
  • Heat up oil on frying pan, add the onion, stir few seconds, add garlic with jalapeno and stir until for five minutes.
  • Add cumin powder with salt and stir thoroughly again.
  • Add beans including with coriander leaves and stir again.
  • You may add another ½ cup of water if needed and stir well again.
  • When ready, blend in a food processor by pressing the pulse button.
  • The texture can be little bit chunky, unless you prefer smooth. In that case you may need to add little bit more water and turn the blender full speed.

For SALSA & CASHEW SOUR CREAM recipe, please tap HERE


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1 year ago

I’ve never thought of marrying a fajita with Jack fruit, but now that I see them so happy together, I’d definitely want to try them 🤗🥰

Lena's Vegan Living
1 year ago
Reply to  Neomi

Thank you so much Nemomi, it was my first time trying it. Jackfruit is amazing especially because it’s so very versatile 💚🌿💚