Drain and rinse the jackfruit and pat dry with paper towels. Cut off the core and shred the jackfruit with your hands.
2 cans of young green jackfruit
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
1 tablespoon olive oil, 1 onion, 3 cloves garlic
Add the shredded jackfruit to the skillet and cook for 5-7 minutes, until it begins to brown.
Add the chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, Salt and pepper
Add the black beans, vegetable broth, tomato paste, and lime juice to the skillet and stir to combine.
1 can black beans, 1/2 cup vegetable broth, 2 tablespoons tomato paste, Juice of 1 lime
Simmer the mixture for 10-15 minutes, until the liquid has been absorbed and the jackfruit is tender.