Summary

Ingredients

For the filling:

• 2 onion (s), red
• 1 clove garlic
• 1 can jackfruit, young, in brine
• 1 pinch (s) cumin powder
• 1 teaspoon, sprinkled paprika, hot pink
• 1 pinch (s) cinnamon powder
• 3 tablespoon tomato paste
• 3 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 glass kidney beans, approx. 350 g

For the vegetables:

• 2 carrot (s)
• 1 sweet potato (s)
• 1 parsnip (s)
• 1 zucchini
• 3 onion (s), red

For the marinade:

• 3 tablespoon coconut oil
• 1 clove garlic
• 2 teaspoons mustard, medium hot
• 2 teaspoons maple syrup
• 1 teaspoon lime zest
• 2 tablespoon lemon juice
• 1 pinch (s) salt and pepper

For the salsa: (Pico de Gallo)

• 6 tomato (s)
• 2 shallot (s)
• 1 bunch coriander greens
• 1 lime (s), juice it
• 1 pinch (s) salt

For the guacamole:

• 2 avocado (s), ripe
• 1 splash lime juice
• 1 pinch (s) salt

Also:

• 12 wheat tortilla (s)
• Oil for frying

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Instructions

1. For the filling:
2. Wash the jackfruit with water and squeeze out the water. Dice the onions, chop the garlic. Sweat in neutral oil in a pan, add cumin, paprika and cinnamon and roast briefly. Add the tomato paste, soy sauce, maple syrup, apple cider vinegar, a pinch of pepper and the jackfruit, mix everything well until the jackfruit crumbles. Braise for about 5 minutes, then add the beans and simmer for 10 minutes, adding a little water if necessary, until it is nice and creamy.
3. For the oven vegetables:
4. Cut the carrots, sweet potatoes, parsnips and zucchini into thin strips, quarter the onions.
5. Prepare a marinade from previously warmed coconut oil, minced garlic, mustard, maple syrup, lime zest, lemon juice, salt and pepper. Marinate the vegetables in it for about 20 minutes. Then place on a baking sheet or in a baking dish.
6. Bake in the oven preheated to 200 ° C top / bottom heat for approx. 30 - 40 minutes on the middle rack.
7. For the Salsa Pico de Gallo:
8. Dice shallots and tomatoes, core to taste. Chop the coriander greens. Mix everything in a bowl and season with lime juice and salt.
9. For the guacamole:
10. Core the avocado and scrape out the pulp with a spoon. Mash with a fork. Season to taste with a pinch of salt and a splash of lime juice.
11. Moisten the tortillas with a little water and briefly warm them up in the pan or in the oven / microwave until they soften.
12. Fill with the jackfruit filling, oven vegetables, salsa and guacamole and serve.