°F
17 Minutes
14-ounce can green jackfruit in water
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup Head Country Bar-B-Que Sauce
1/2 teaspoon smoked paprika
1/2 teaspoon Head Country Original Championship Seasoning
1/4 teaspoon liquid smoke
1 can black beans, drained and rinsed
6 corn tortillas
1/2 cup red cabbage, chopped
1 jalapeño, sliced
2-4 medium radishes, sliced thin
Lime wedges
Step 1. Drain and rinse the jackfruit.
Step 2. 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.
Step 3. Add the jackfruit and break up slightly, mixing with the onion and garlic.
Step 4. Once mixed together, add the Head Country Bar-B-Que Sauce, and 1/4 cup water. Stir and
cover. Turn the heat down to medium-low. Cook for 10 minutes.
Step 5. 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 or so
to head through and allow flavors to come together. Turn off heat.
Step 6. 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.
