Pulled Jackfruit Corn Quesadilla with Avocado, Sour Cream & Pinto Bean Coleslaw


Hola Amigos. Fancy some Mexican food? Those grilled Corntortillas stuffed with BBQ Bloody Mary jackfruit, melted cheese, sweetcorn, sour creme, jalapeños, cashews and avocados and homemade Mexican Pinto Coleslaw are amazing. I love to try new things. Isn’t it crazy that you can make vegan pulled pork from a fruit? I do not know who first came up with the idea of using Jackfruits for a vegan version of Pulled Pork, but whoever it was thank you what a great idea! All in all, you do not need more than 30 minutes to make those Jackfruit Pulled Pork Quesadillas. My recipe may seem like I was just throwing together a random mix of ingredients – but trust me this combination will blow you away.

I bought the Jackfruit in an Asiashop, but you can also order it at Amazon. Make sure you buy young jackfruit in salted water (brine) or water, never in syrup!

Allergy advice:
Contains nuts and fruit sugar

In addition to being trendy, unique & versatile, jackfruit is both socially and environmentally sustainable! Jackfruits are found in South & South East Asia, where they grow on the stem of the jackfruit trees. The fruits are green-yellowish on the outside and can be really heavy (up to 40kg!). Jackfruit is the largest known tree-borne fruit. There they are well known for being nutrient-loaded and are a big part of local cuisine. However, traditionally they are consumed when ripe. Then they develop their sweet flavour which resembles a mix of mango, banana and apple.

This is where sustainability comes into the picture: The trees are not able to hold all the the fruit and so harvesting some of them before ripe becomes necessary and by using them and not letting them go to waste the fruit becomes more lucrative for local farmers.

If you wanna find out more about this miracle food, I recommend this article: https://www.theguardian.com/environment/2014/apr/23/jackfruit-miracle-crop-climate-change-food-security

When it is harvested unripe before the sweet taste develops it easily takes the flavour of spices and BBQ sauce and when cooked it develops a meat like texture. The flesh of the jackfruit is starchy and is a great source of fibre.  The fruit is also rich in the powerful antioxidant vitamin c, potassium, calcium and iron.

You can either buy corn Tortillas in your local supermarket or make them yourself which I would recommend if your not in a rush as the shop-bought ones usually contain many preservatives, stabilisers, emulsifiers and fats that you don’t wanna eat. Those tortillas are the real thing! It is a very simple mixture of masa harina (a type of corn flour you can buy at organic supermarkets or order from Amazon) and water results in the most wonderful corn tortillas you ever tasted.

You can also make the cheese yourself by following Minimalist Baker’s amazing Mexican Cheese recipe here: http://minimalistbaker.com/vegan-mexican-cheese-three-ways/


For the Quesadilla:

  • 1/2 cup of sweetcorn
  • 1 Avocado
  • 1 tbsp rapeseed oil
  • 1 can of jackfruit in brine or water (not in syrup!!!)
  • 1 tsp Chili flakes
  • 1 tbsp smoked pepper powder
  • 1 tbsp of Harissa paste
  • 1 tbsp onion powder
  • 1/2 cup of BBQ sauce
  • Jalapeños to taste
  • 1/2 cup of Vegan Cheese
  • 4 tbsp Vegan Sour Creme
  • A handful of Cashew nuts

If you wanna make the Corn Tortilla yourself:

You really only need around 1.5 cup of hot water and 2 cups masa marina flour and 1 tsp of salt – makes 6 small tortillas


  1. Mix salt and masa harina together in a bowl
  2. Pour all the hot water into the dough and mix with a spoon or your hands to form one big ball that does not fall apart. The dough should be firm when touched, not sticky. If the mix feels too dry add in some more water until the dough is the right consistency

  3. Preheat a frying pan on medium high heat
  4. Pinch off an at least golf-ball sized piece of masa harina and form it into a ball
  5. Put the ball in between two pieces of plastic wrap or parchment and flatten it using a pot, a rolling pin/ a bottle or a tortilla press.

  6. Gently flip the tortilla and remove plastic wrap so that you have it on your hand. Flip your hand to let if drop into the pan  and fry on the hot griddle for about 30 seconds to 1 minute, the tortilla should have beautiful brown marks. Flip it over and cook on the other side.

  7. Place the Tortilla between a cloth napkin and repeat the above steps.

For the Coleslaw:

  • 1/2 can pinto beans
  • 1 small sweetheart cabbage (or for even nicer colours half white and half a pink cabbage)
  • 2 fresh shallots
  • 2 carrots
  • 4 tbsp vegan yoghurt (or 3 tbsp vegan majo)
  • juice of half a lemon (or 3 tbsp cider vinegar)
  • 2 tbsp olive/rap seed oil
  • 1 tsp maple syrup
  • 1 tbsp salt and pepper



  1. For the dressing, squeeze in all the juice of half a lemon into a large bowl. Add the yoghurt, maple syrup, oil to it and season with salt and pepper. Then mix well using a fork.
  2. Discard the core and the outer leaves of the cabbage and finely slice it (I use a food processor). Chop the bottom of the washed and peeled carrots and shallots and finely grate them. Drain the pinto beans and pop the shredded veg into your large bowl.
  3. Mix well and season to taste (I usually like mine quite vinegary and always add a bit more).
  4. Enjoy straight away, or cover and refrigerate for up to 3 days.

Corn Tortilla:

  1. In a bowl, mix together masa harina & hot water until thoroughly combined. Put the dough onto a floured surface and knead until smooth. If the dough is too sticky, add more masa harina and if it feels too dry add a little water. Wrap the dough tightly with plastic wrap and allow to stand for 30 minutes if you have the time.
  2. Divide the dough into around 12 equal-size balls
  3. Preheat a cast iron pan to medium temperature.
  4. You can use a tortilla press, a rolling pin, or your hands to flatten each ball of dough between two sheets of plastic wrap (I reuse the wrap).
  5. Immediately place tortilla in your preheated pan and allow to cook for no longer than 30 seconds, or until golden. Turn tortilla over and sprinkle over finely grated vegan cheese and allow to brown on the other side side for approximately 30 seconds more, then transfer to a plate. 
  6. Repeat this with each ball of dough. 
  7. Keep your tortillas covered with a towel to stay warm and moist until you’re ready to fill them.

The Quesadilla filling:

  1. Jackfruit is not only incredibly nutritious & tasty, but also very easy to prepare: first drain the jackfruit, wash and cut out the core.
  2. Then place the jackfruit pieces in a bowl and marinate for 10mins with the spices and BBQ sauce. I’ve used half a teaspoon of harissa & smoked pepper powder, which gives the whole thing a really smoky taste.
  3. Heat a skillet to high heat and add the oil and the jackfruit, then the sweetcorn and turn the heat to medium and leave for 25min while stirring from time to time
  4. Meanwhile slice the Avocado and jalapeños and roast a handful of cashews
  5. Fill your hot cheesy tortillas with a dollop of sour cream, avocado, cashews, jalapeños and jackfruit

Feel free to share this with your friends:

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Wait, there is more to try for yourself:

Breakfast & Snacks

Breakfast & Snacks

Lunch & Dinner

Lunch & Dinner

Baking & Shaking

Baking & Shaking

2 thoughts on “Pulled Jackfruit Corn Quesadilla with Avocado, Sour Cream & Pinto Bean Coleslaw

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