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
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Preheat oven to 400 degrees.
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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.
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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.
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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.
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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!
