Epic Jackfruit Burritos [vegan]
By: Michael Kitson
Published: Friday, September 8, 2017 - 9:46am

Ingredients




for the pico de gallo
500g/1.1lbs	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 (aka capsicums), 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 (aka blackstrap molasses)
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

Preparation

1 See https://www.discoverdelicious.org/food-blog/jackfruit-burritos for the full instructions

About

This Epic Jackfruit Burrito recipe includes guacamole, Mexican rice, salsa, homemade refried beans and bbq jackfruit! [Vegan]