Chipotle Jackfruit Burritos

Recipe by @jackfruitfulkitchen

Ingredients

Chipotle Jackfruit Burrito Filling Ingredients

  • 14oz can  Native Forest Organic Young Jackfruit
  • 3 tbsp sauce from can of chipotle peppers in adobo sauce
  • 1 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • 1 tbsp nutritional yeast

Creamy Chipotle Sauce Ingredients

  • 3-4 chipotle peppers from can of chipotle peppers in adobo sauce
  • ½ cup plain unsweetened dairy-free yogurt

Cilantro Lime Rice Ingredients

  • ½ cup jasmine rice
  • 1 cup water
  • ¼ tsp sea salt
  • 1 lime zested
  • 2 tbsp cilantro leaves chopped

Burrito Ingredients

  • 4 large burrito tortillas
  • 15oz can black beans rinsed and drained
  • ½ cup red cabbage shredded
  • ½ cup sweet corn
  • 1 avocado mashed
  • ½ cup cherry tomatoes halved
  • ½ cup salsa
  • ¼ cup yellow onion finely chopped

Instructions

  • Preheat oven to 400 degrees.
  • Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit and transfer to a bowl. Add the remaining jackfruit ingredients and use a fork to stir to combine and coat. Spread on a parchment lined baking sheet and bake for 20 minutes until the edges are nice and charred.
  • Meanwhile, prepare the rice by combining the rice, water and sea salt and cooking simmering, covered for 15 minutes. Add in the lime zest and cilantro and stir to combine.
  • Prepare the sauce by adding the peppers and yogurt to a blender and pureeing until smooth and creamy. For a spicier sauce, add more peppers, for a more mild sauce, add more yogurt.
  • Assemble the burrito by layering all the ingredients in the middle of a large tortilla. Carefully roll up tightly, slice in half, and enjoy dipped in the sauce!

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