Pulled BBQ Jackfruit burrito

Packed with delicious BBQ flavour and a variety of textures, these vegan burritos are a crowd-pleaser.

These burritos are:

• Flavourful
• Versatile
• Seasoned to perfection
• Plant-based

If you love these burritos, try our Pad Thai next.

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Pulled BBQ Jackfruit Burrito

Andrea Potter, Rooted Nutrition

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Course Main Course

Cuisine American, Mexican

Servings 4

Ingredients

  

1x2x3x

BBQ Jackfruit

• 2 20oz cans Canned Young Jackfruit in brine, not syrup
• 1 tbsp Cooking oil
• 1 Onion medium, chopped
• 1 cup BBQ sauce
• 1 cup water
• salt and pepper to taste

Rice

• 1.5 cups Long-grain rice white or brown, uncooked
• 2 cups Water
• 1.5 cups Cooked black beans
• 2 tsp Smoked paprika can substitute regular paprika
• 1 tsp Cumin ground
• 1 tsp Salt
• ¼ cup Cilantro roughly torn or chopped

Burrito fillings

• 4 Whole wheat flour tortilla
• 1 cup Red cabbage thinly shredded
• 1 Avocado sliced
• ¼ cup Salsa
• Pineapple canned diced or fresh diced, optional

Instructions

 

BBQ Jackfruit

• Drain and rinse jackfruit.
• Heat the oil in a large pan. While the oil is heating, add the onion and cook for 5-7 minutes until the onion is softened.
• Add the rinsed jackfruit, BBQ sauce and water to the skillet. Stir well and cover leaving to cook on a medium low heat for at least 20 minutes, stirring occasionally. 
• Use a potato masher or spatula to mash and pull apart the jackfruit so that it resembles pulled pork. Taste and season with salt and pepper if needed. 

Rice

• Wash rice and drain. Add all except cilantro to rice cooker and cook until done, 20 min for white rice and about 35 min for brown rice. If using a pot, cook in a pot with lid over medium heat until it comes to a boil then turn down to simmer for 20-35 min depending on the type of rice.
• Stir in chopped cilantro.

To make Burritos

• Prepare BBQ Jackfruit and Mexican Rice as per recipes.
• Prepare vegetables for burrito – shred cabbage, slice avocado, dice pineapple if using fresh.
• Distribute the fillings over into the center of each tortilla (try not to over-fill!)
• Fold in the ends, then the bottom half over the filling and roll the burrito into a snug wrap.
  

Notes

Serving Information

Serve hot. Jackfruit leftovers can be frozen.

Recipe Cost Breakdown

Ingredients	Servings: 4
	Quantity	Measure	Cost
Canned Jackfruit in Brine	2	550ml can	4.18
Onion, medium	1	ea	0.41
BBQ sauce	1	cup	2.34
Avocado	1	ea	1.99
Black Beans, Canned (398ml)	1	ea	2.37
Rice, Brown Basmati, uncooked	1	cup	2.09
Tortilla (wheat flour)	4	ea	2.53
Cilantro, bunch	1/4	cup	.33
Cabbage	1	cup	.09
Cooking oil	1	Tbsp	.32
Salsa	1	cup	2.58
Total cost/recipe			19.22
Total cost/serving			4.80

Keyword Lunch

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