2 tablespoons honey (or agave for a vegan option!)
1 canned chipotle in adobo, finely chopped, plus 1-2 tablespoons sauce
½ tsp onion powder
½ tsp cumin
½ tsp kosher salt
1 cup black beans, drained and rinsed
1 tablespoon cooking oil
Corn tortillas, warmed
In a medium bowl, mix honey, chipotle pepper, sauce, onion powder, cumin and salt. Stir to combine and set aside.
Heat 1 tablespoon oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out. Reduce heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another 2-3 minutes. Transfer jackfruit to a plate and, using tongs or two forks, shred jackfruit to create a pulled texture. Add jackfruit to the bowl with the chipotle honey sauce, mixing in until everything is coated. Return the jackfruit and sauce back to the pan, along with the black beans. Cook over medium until the sauce and beans are heated through. Continue to cook a little longer for crispier jackfruit. Remove from heat.
Serve on corn tortillas alongside avocado, radishes, pickled onions, cilantro and lime wedges. Enjoy!