Jackfruit Burritos

Jackfruit Burritos
Jackfruit has a stringy, meaty texture, which resembles pulled pork or chicken in this epic burrito recipe. All the trimmings are included, too: Mexican rice, homemade refried beans, pico de gallo and, of course, guacamole. Perfect for dinner with friends where everyone can assemble their own!
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4 - 6
Jackfruit Burritos

Ingredients

For the pico de gallo

500g ripe tomatoes, diced

½ tsp fine salt

½ red onion, diced

¼ cup finely chopped coriander

1 green chilli, deseeded, finely chopped (omit if sensitive to heat)

1 lime, juice of

For the BBQ jackfruit

3 tbsp neutral oil e.g. sunflower

1 onion, sliced

3 peppers, any colour, deseeded and sliced

1 tbsp smoked paprika

1 tsp ground cumin

¼ tsp cayenne pepper (use less if sensitive to heat)

1 tsp dried oregano

¼ tsp ground black pepper

½ tsp yellow mustard seeds

2 cans (drained weight per can 280g/10oz) jackfruit in brine, drained, rinsed, dried and roughly chopped

3/4 cup tomato ketchup

½ tbsp soy sauce

½ tbsp cider vinegar

1 tbsp black treacle

1 tbsp dark brown sugar

For the Mexican rice

185g/1 cup white long-grain rice, rinsed

1 tbsp neutral oil e.g. sunflower

3 medium garlic cloves, sliced

1½ tsp tomato puree

½ tsp ground cumin

For the black beans

1½ tbsp extra-virgin olive oil

2 medium garlic cloves, sliced

½ tsp cumin seeds

½ tsp smoked paprika

1 x 400g/14oz can black beans, drained and rinsed

⅛ tsp fine salt

For the guacamole

4 medium avocados, scooped out and roughly chopped

½ small onion, diced

¼ tsp fine salt

1 lime, juice of

For assembly

8 large white flour tortillas

How to make

For the pico de gallo

  1. Put the tomatoes in a colander set over a bowl and sprinkle them with the salt. Leave to drain for 20 minutes minimum.

  2. Gently press the tomatoes to squeeze out more juice, then discard the juice. In a small mixing bowl. gently combine the tomatoes with the onion, coriander, chilli and lime juice. Set aside.

For the jackfruit

  1. In a large saucepan, fry the onion and peppers in the oil for 10 minutes over a medium-high heat.

  2. Add the smoked paprika, cumin, cayenne pepper, dried oregano, black pepper and mustard seeds, stir well and fry for 5 more minutes.

  3. Add the jackfruit and mix until it's coated. Now add the tomato ketchup, soy sauce, cider vinegar, treacle and sugar and stir well. Bring to a boil, then reduce to a low simmer and cook for 10 minutes. Set aside.

For the Mexican rice

  1. Heat the oil in a medium saucepan over a medium heat. Add the rice grains and fry for around 7 minutes, stirring occasionally, until golden brown. Add the garlic, tomato puree and cumin, stir well and fry for a few more minutes.

  2. Add 1¾ cups water and bring to a boil. Turn down to a low simmer, cover, and cook until the water has been absorbed by the rice (about 15 minutes). Taste it to check the rice is done. If not, add a little water and continue to cook until done.

For the black beans

  1. Heat the oil over a high heat in a small or medium frying pan.

  2. Fry the garlic and cumin seeds for 2 minutes, then add the beans and smoked paprika. Fry for 1-2 more minutes, add the salt, and set aside.

For the guacamole

  1. Put the avocado in a small mixing bowl and use a potato masher or fork to mash until a few chunks remain but it is mostly smooth. Mix in the onion and salt.

  2. Drizzle the lime juice over the surface of the guacamole to prevent it from browning. Mix in the lime juice at the last minute.

To assemble

  1. Warm the tortillas slightly in the microwave or in a low oven. Spoon lines of jackfruit, rice, beans, pico de gallo and guacamole next to each other on a tortilla. Do not overfill it.

  2. Rotate the tortilla so the lines are horizontal to you. Fold the sides in first, hold them there with your fingers, then bring up the bottom flap over the fillings with both thumbs.

  3. Pull the bottom flap taut over the fillings and sides, then roll forward, tightly and away from you, until the whole burrito is secured.

  4. If you like, wrap the burrito in aluminium foil to keep the burrito warm.

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