Vegan tinga for burritos, rice, and tacos made with shredded young jackfruit in a Mexican chipotle tomato sauce.
1 tablespoon olive oil
1 small onion, diced
10 ounces young, unripe jackfruit (1 package or can)
2-3 chipotles in adobo
2-3 cloves garlic
1 cup canned diced tomatoes or fresh tomatoes
Salt and pepper to taste