Sriracha Jackfruit Fajitas

Sriracha Jackfruit Fajitas
makes
3-4 servings
prep time
45 minutes
cook time
30 minutes
Ingredient List
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 10.6-ounce package Upton’s Naturals Sriracha Jackfruit
  • 1 small red bell pepper, sliced
  • 1 small green bell pepper, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 15-ounce can vegetarian refried beans, or equivalent amount homemade
  • Vegan cheese
  • Corn tortillas for serving

Rice:

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 cups white rice
  • 1/2 cup diced tomatoes
  • 1/2 teaspoon oregano
  • 4 cups vegetable or no-chicken broth
  • Salt and pepper to taste
directions
Heat the olive oil in a large skillet over medium heat and add the onions. Cook for 4-5 minutes, until golden, then add the garlic and sauté for 30 seconds more. Add the jackfruit, and pan fry for 4-5 minutes, until the edges begin to crisp up. Add the bell peppers, oregano, and chili powder. Continue cooking until the vegetables are tender. Add salt and pepper to taste.

Warm up the refried beans in a separate saucepan.

To prepare the rice, heat the olive oil in a medium saucepan. Add the onions and garlic and sauté for 4-5 minutes. Add the rice and stir to coat with the oil. Add the diced tomatoes, oregano, broth, salt, and pepper, and stir to combine. Bring to a simmer, then reduce the heat to low. Cover and cook until tender, then fluff with a fork before serving.

To serve, plate a serving of the vegetables and jackfruit, then add rice and beans on the side. Grate vegan cheese over the beans. Serve with corn tortillas and salad.

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