About the Recipe
This jackfruit burrito combines tender, spiced jackfruit with rice, beans, and crisp vegetables for a fresh, well-balanced plant-based meal that’s both filling and full of flavour.
Ingredients
For the Burritos:
1 cup uncooked long grain rice
1 3/4 cups filtered water
1 teaspoon sea salt
1/4 cup chopped fresh cilantro
1 lime
1 cup guacamole
1 thinly sliced jalapeño
1 cup shredded red cabbage
2 large romaine leaves, washed, patted dry, and finely shredded
4 large burrito tortillas
For the Jackfruit:
50 g Ofene dried jackfruit diced
1/2 cup cooked black beans
1/4 cup cooked corn
1 tablespoon olive oil
1 tbsp soy sauce
1 small onion, diced
1 tsp garlic powder
1 tbsp coconut or brown sugar
1/2 tsp chipotle
1 tsp salt
1/2 cup barbecue sauce
1/4 cup water
Optional for serving
1 cup Tomato salsa
Extra guacamole
Fresh parsley
Preparation
Rehydrate your jackfruit according to instructions. Then mix the jackfruit together with a dash of water, coconut sugar, olive oil, soy sauce salt and spices in a medium bowl. Marinate minimum 15 minutes, preferably overnight.
Add the seasoned jackfruit to the pan. Sauté for 5-6 minutes until it absorbs all water content and becomes nicely caramelized.
In a small bowl, whisk together the barbecue sauce and water. Pour over the jackfruit. Spread it on a baking pan and bake at 350F / 175°C with a fan for 15-20 minutes. This optional extra step makes the texture even more "pork" like.
When jackfruit is done, add to pan, toss with cooked corn and black bean on medium heat for about 2-3 minutes.
Cook the rice according to package instructions. Fluff with a fork. Stir in the cilantro and a generous squeeze of fresh lime juice.
Prepare the cabbage, guacamole, jalapeño and romaine.
Warm the tortillas in a skillet until soft and pliable. Keep them warm by wrapping them in a paper until ready to assemble.
To Assemble: Place the warm tortillas on a clean work surface. Fill each with a quarter of the rice and jackfruit bean-corn mixture. Top with a small handful of cabbage, a dollop of guacamole, thinly sliced jalapeños and a handful of romaine.
One at a time, fold in the sides on each burrito. Then, fold in the edge nearest to you, and roll away from your body, forming a burrito. Slice in half and serve with optional tomato salsa if desired