1 20-ounce can jackfruit (in water or brine, not syrup), drained
1 tablespoon cooking oil
1 red onion, diced
2 cloves garlic, minced
1 16-ounce jar salsa, plus more for topping
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 whole grain tortillas
1 15-ounce can black beans, drained and rinsed
1 cup yellow corn
1 cup romaine lettuce, chopped
1 jalapeno, sliced
1 lime, sliced into wedges
1/2 cup cilantro, finely chopped
Slice the jackfruit into thin pieces. Set aside.
In a medium skillet over medium heat, add oil. When hot, add onion; cook for 8-10 minutes, stirring, until tender. Add garlic; cook for 1 minute. Add jackfruit, salsa, chili powder, cumin, and pepper; stir. Cover the skillet and cook for 5-7 minutes, until jackfruit is tender. Using a potato masher, break up jackfruit pieces until shredded.
Turn oven broiler on low. Place tortillas on a baking sheet. Broil until crispy, about 5 minutes.
Top crispy tortillas with jackfruit, black beans, corn, salsa, lettuce, jalapeño slices, lime juice, and cilantro.