Black Bean Jackfruit Taco Bowls for BLW

Taco night is one of my favorite nights – it’s quick, filling, and packed full of flavor. These black bean jackfruit tacos are perfectly smokey, but not too spicy to share with your little ones.

If you haven’t tried jackfruit, I encourage you to try it with this recipe. It’s a savory fruit grown in southern India. It isn’t sweet, like the name may suggest. When you first strain it, you may notice the chunks have a soft side and a hard side. The soft side resembles a pulled-pork texture, which is why it’s perfect for tacos. We add beans to this recipe for protein, but they can easily be left out.

Prepare all the ingredients – chop the onion, mince the garlic, slice the chipotle peppers, and strain and rinse the beans and jackfruit. Cut off the soft side of the jackfruit and gently press it together between your fingers. Chop the hard side into bite size pieces.

A note on the chipotle peppers – these can be left out if you prefer less spice. If you decide to omit them, then add an additional teaspoon of smoked paprika.

Heat oil in a pan. Add onion and garlic and cook until translucent. Then, add jackfruit and chipotle peppers, cooking until soft. Next, add the spices – smoked paprika, cumin, and oregano. Finally, add the black beans until heated through. If you prefer more spice, add additional adobo sauce from the can.

Our baby loves beans and jackfruit. When we first served it to her, we used only a little bit of adobo sauce and removed the chipotle peppers. Now, at 11 months, she eats the filling like we do – spice and all. It’s perfect for tiny fingers to grasp and full of nutrients a growing vegan little needs.

I like to top mine with spinach, avocado, Kitehill’s Greek-style yogurt, which tastes exactly like sour cream.

Did you and your family enjoy these black bean jackfruit tacos? Tell me in the comments below.

Black Bean Jackfruit Taco Bowls for BLW

Prep Time 15 mins
Cook Time 20 mins


  • 1 can jackfruit in water jackfruit in brine has a much higher sodium content, which should be avoided for babies under 2
  • 1 can black beans, strained and rinsed
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, plus additional sauce for flavor
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbsp neutral-tasting oil
  • salt and pepper to taste omit salt for baby's portion
  • taco shells, lettuce greens, avocado, and Kitehill Greek-style yogurt, and hot sauce for topping


  • Strain and rinse jackfruit.
  • Chop jackfruit into bite-size pieces. You will find that pieces of the jackfruit resemble pulled-pork, which adds a wonderful texture to these tacos.
  • Strain and rinse black beans and set aside.
  • Chop yellow onion.
  • Slice chipotle peppers.
  • Heat oil in a pan.
  • Add minced garlic and onion. Cook until onion is translucent, about 6-7minutes.
  • Add jackfruit and chipotle peppers. Cook until soft.
  • Add cumin, smoked paprika, oregano, salt, and pepper and stir into taco mixture. (Wait to add salt until after you serve baby.)
  • Stir in beans and cook until heated.
  • Add additional adobo sauce if desired, and stir.
  • Serve to baby with avocado and other desired toppings. Rice or quinoa works well.
  • For parents, stuff taco filling into your favorite shells and top with your favorite ingredients.


This taco filling works well in burritos, burrito bowls, and on nachos, as well.

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