Pulled BBQ Jackfruit Burrito

Andrea Potter, Rooted Nutrition
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. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Course Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

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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Watch Andrea make a pulled BBQ Jackfruit Burrito