Step 1

Jackfruit: Prepare the jackfruit by first draining and rinsing it. Using your clean hands, take a triangle of jackfruit and shred it apart in your hands, including the base. Place the shredded pieces, seeds, and base in a bowl and set aside until ready to use.

Step 2

In a large skillet, heat the oil over medium-high heat. Add the diced onion, saute for 1 minute, then add the garlic. Continue to cook for 2-3 minutes until tender, and be sure to add a pinch of salt to begin adding it in.

Step 3

Add the dried spices and herbs - cumin, chili powder, onion and garlic powders, oregano, paprika, and cayenne pepper. Stir to coat and toast the spices for 30-60 seconds. Add the dashes of soy sauce or Worchestershire, if using.

Step 4

Stir in the shredded jackfruit and black beans until combined, then add vegetable stock and simmer, letting the liquid reduce, for about 3-4 minutes.

Step 5

Remove the filling from the heat, then serve with flour or corn tortillas and toppings as desired. Store any leftover filling in an airtight container in the fridge.