I borrowed this recipe from Minimalist Baker, in the original recipe she uses shredded chicken and I have swapped for marinated jackfruit instead. To save time I have also cheated in some areas and with store bought options, but check out her original recipe if you have the spare time to make them from scratch. To make this kid friendly, I put a combination of the ingredients with some grated cheese tortilla wraps and make them into quesadillas!
PREP: 15 MINUTES | COOK: 25 MINUTES | SERVES: 4
- 500g mexican jackfruit
- 1 medium sweet potato, sliced into rounds
- 400g tin black beans
- 6 tbsp Mexican seasoning (check gluten free option)
- Oil and butter of choice
- 2 medium red capsicum, sliced
- 2 medium red onion, sliced
- 2 corn cobs, husk removed
- 2 cups rice
- Bunch coriander, finely chopped
- Sour cream (vegan option)
- Mexican salsa
- Preheat oven to 180c. Rub corn cob with a little bit of your preferred butter and toss sweet potato with oil. Line baking tray and roast corn and sweet potato, for 20-25 minutes until slightly charred. Cut corn kernels off cob once cooked and slightly cooled.
- Meanwhile cook rice to packet instructions
- In the meantime, heat a large skillet over medium heat. Once hot, add oil, capsicum, onions, and a pinch of salt to taste. Sauté, stirring occasionally, until fragrant and light golden brown — about 5 minutes. Drain add drained black beans and add Mexican seasoning and sauté for another 5 minutes. Turn off heat but leave resting on burner to keep warm until serving.
- To serve, divide rice between serving bowls and top with roasted sweet potatoes, corn kernels, jackfruit, black beans, peppers and onions, and desired toppings or garnishes such as guacamole, coriander, salsa, and sour cream.