If using dried beans, prepare according to package directions. Set aside 2 cups cooked beans for this recipe and save the rest for another use. (One cup dried beans will yield 3 cups cooked.)

Drain and rinse jackfruit, then drain again. Pat dry using paper towels. Using your fingers, pull jackfruit apart so that it looks shredded.

In a large skillet, combine onion, garlic, chili powder, paprika, vinegar, and 1/3 cup water. Bring to a boil over high heat, then reduce to a simmer. Let cook until onions are soft and translucent and water has evaporated, 5-7 minutes.

Stir in jackfruit, beans, barbecue sauce, and 1/3 cup water. Let simmer, stirring frequently, until flavors marry and jackfruit is soft, for 25 minutes. Add an additional 1-2 tablespoons water if pan gets too dry. Remove from heat. If necessary, use 2 forks to break apart any large chunks of jackfruit.

Season with cilantro and/or hot sauce (if using).

To serve, place lettuce leaves, tomato slices, and thinly sliced red onion on the bottom half of each sandwich thin “bun.” Add 1/2 cup jackfruit barbecue for each sandwich, and top with remaining bun. Serve.