Step 1

Drain and rinse the jackfruit and chop it up, making sure to chop up the tougher core parts. If you have frozen jackfruit, make sure it's thawed first.

Step 2

Heat 1 TBL of oil in a saute pan on medium heat. Add the onion and saute for 2 minutes or until golden brown.

Step 3

Add the chopped jackfruit, minced garlic,  taco seasoning, smoked paprika, 1soy sauce, chipotle powder (optional if you don't like spice), and 1 cup of water. Cover with a lid and simmer on medium low for 15-20 minutes, or until the jackfruit softens. If water runs out before it's softened, add a little more.

Step 4

If it dries up too much, add a splash of water, if it's too soggy, take the lid off and cook the water out.

Step 5

Once jackfruit has cooked, shred it with a fork, or a potato masher.

Step 6

Taste and add more salt or soy sauce if needed

Step 7

Optional- if you'd like a firmer texture, spread jackfruit out on a baking sheet and bake at 375 for 10 minutes (after doing all of the above instructions)

Step 8

Heat oven to 375

Step 9

Lay tortilla chips out on a baking sheet and cover with a bag of vegan cheddar cheese.

Step 10

Bake for 10-15 minutes, until cheese softens and melts slightly. Check to make sure they don't burn.

Step 11

Take out of the oven and top with a can of drained and rinsed black beans, jackfruit, vegan sour cream, salsa, guacamole and cilantro.