Vegetarian Chicken Tinga
Transform taco night with this irresistible Vegetarian Chicken Tinga recipe! Featuring tender, shredded jackfruit and hearty chickpeas, this plant-based take on the classic Mexican dish delivers bold, smoky, and spicy flavors in every bite. Chipotle peppers in adobo sauce, tomato base, and a fragrant blend of smoked paprika, cumin, and oregano create a rich and aromatic stew that's perfect for piling into warm tortillas. Ready in just 45 minutes, this quick and easy meal is ideal for busy weeknights or casual entertaining. Garnished with fresh cilantro and customizable with your favorite toppings like creamy avocado or tangy cheese, this vegetarian masterpiece promises to be a crowd-pleaser for vegans and meat-eaters alike. Perfect for anyone seeking vibrant vegetarian recipes or modern twists on traditional Mexican cuisine!
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Recipe Information
Ingredients
- 2 cups jackfruit (canned, young, green)
- 1 cup chickpeas (canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium white onion
- 3 large garlic cloves
- 2 chipotle peppers in adobo sauce
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Drain and rinse the canned jackfruit. Shred the pieces using your hands or a fork to create a meat-like texture.
Heat olive oil in a large skillet over medium heat.
Finely chop the white onion and garlic cloves.
Add the chopped onion to the skillet and sauté for 4-5 minutes or until translucent.
Stir in the garlic and cook for 1-2 minutes until fragrant.
Roughly chop the chipotle peppers and add them to the skillet along with the adobo sauce, mixing well.
Pour in the tomato sauce and vegetable broth, stirring to combine.
Add the chickpeas, shredded jackfruit, smoked paprika, cumin, oregano, salt, and black pepper to the skillet. Stir to ensure everything is well coated.
Reduce heat to low, cover, and let the mixture simmer for 20 minutes, allowing the flavors to meld.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve the Vegetarian Chicken Tinga hot with warm tortillas and your favorite toppings such as avocado, lettuce, and cheese if desired.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 122.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4476 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
