Mouthwatering Cuban Vegetarian Dinner: Jackfruit Picadillo, Black Beans & Rice, and Cilantro-Lime Slaw

Allergens

N/A

Ingredients

• 1 can young green jackfruit (in water) 2 tbsp olive oil 1 small yellow onion, chopped 1 red bell pepper, diced 3 cloves garlic, minced 1/4 cup tomato paste 1 tsp ground cumin 1/2 tsp ground oregano 1/2 tsp paprika Salt and pepper to taste 1 1/2 cups cooked black beans (canned or homemade) 2 cups cooked white rice 1 cup Cilantro
• Lime Slaw (recipe below) Cilantro
• Lime Slaw: 1/4 cup fresh lime juice 2 tbsp olive oil Salt and pepper to taste 3 cups thinly sliced cabbage 1/4 cup chopped cilantro 1/2 cup diced red onion

Instructions

1. Drain and rinse the jackfruit. Remove any hard or fibrous pieces, then shred the remaining pieces using a fork.
2. In a large skillet over medium heat, sauté the onion until translucent, about 3 4 minutes. Add the bell pepper and garlic, cooking for an additional 2 minutes.
3. Stir in the tomato paste, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute to allow the spices to bloom.
4. Add the shredded jackfruit to the skillet, stirring well to combine with the other ingredients. Cook for 5 7 minutes, until heated through and tender.
5. Prepare the Cilantro Lime Slaw by whisking together lime juice, olive oil, salt, and pepper in a large bowl. Add cabbage, cilantro, and red onion, tossing to combine.
6. To serve, divide the cooked white rice among two plates. Top with a generous portion of Jackfruit Picadillo. Serve the Cilantro Lime Slaw alongside, allowing guests to spoon it onto their plates as desired.

Chef’s Insight

The key to this recipe is using young green jackfruit, which mimics the texture of shredded meat when cooked with spices and tomato paste.

Notes

Adjust the spice levels according to your taste preference.