Instructions

1. Finely chop the onion & garlic, slice the red pepper.
2. Heat a spoonful of oil in a large pan, then gently cook the chopped vegetables for 5 minutes or until soft.
3. Add the spices and pastes, stir a for a minute, then pour in the stock.
4. Drain the beans, corn and jackfruit. Add all to the stew. Bring to the boil, cover and cook for 25-30 minutes, until you get a thick, sticky sauce. Mix in the coriander leaves.
5. Warm the tacos, then stuff them with the stew.
6. Serve with lime, coriander leaves and a dollop of sour cream or crumbled feta if liked.