One-pan Mexican jackfruit and rice

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• ¼ tsp ground cinnamon
• 2 tbsp nutritional yeast
• 565g young jackfruit (tinned), drained and sliced
• Pinch sea salt
• 1½ cups basmati rice
• 400g diced tomatoes (or 3 fresh tomatoes, chopped)
• 400g black beans (or pinto beans), drained
• 3 cups vegetable stock

TO SERVE

• Lime juice
• Fresh coriander