1 14 oz. can green (young) jackfruit in water
1 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1/2 C. Head Country Chipotle Bar-B-Que Sauce
1/2 tsp. smoked paprika
1/2 tsp. Head Country Original Championship Seasoning
1/4 tsp. liquid smoke
1 14 oz. can black beans, drained and rinsed
6 corn tortillas
1/2 C. red cabbage, chopped
1 jalapeño, sliced
2-4 medium radishes, sliced thin
Medium heat on stove
Drain and rinse the jackfruit.
In a cast-iron skillet over medium heat, add oil. When the oil is hot, add the diced onion; cook until tender and starting to caramelize. Add minced garlic; cook for 1-2 minutes until fragrant. Careful not to burn the garlic.
Add the jackfruit and break up slightly, mixing with the onion and garlic.
Once mixed, add the Head Country Bar-B-Que Sauce and 1/4 C. water. Stir and cover. Turn the heat down to medium-low. Simmer for 10 minutes.
After 10 minutes, add smoked paprika, Head Country Original Championship Seasoning, and liquid smoke. Stir to combine. Add black beans and stir. Allow to cook another 5 minutes to head through and allow flavors to meld. Turn off heat.
Add the BBQ jackfruit to corn tortillas. Top with cabbage, jalapeño slices, red cabbage, and a few radishes for crunch. Finish off with a fresh squeeze of lime juice. Enjoy!