Organic & Vegan Jackfruit Burrito Recipe
I have been absolutely in love with burritos ever since I tried one for the first time. This was almost 5 years ago, before I was a vegetarian and I was studying for four months in America. The University I was at had a little shop, and at the counter you could order burritos or quesadillas, and I must have eaten one or the other about once a week.
Since then I’ve had a few delicious vegetarian alternatives from restaurants in the area, and they are still just as delicious. I hadn’t braved my own until now. We’ve recently started selling Essential Trading Organic Young Jackfruit, and so I decided to try making my own jackfruit burrito to celebrate National Vegetarian Week!
You will need:
- 400g Essential Trading Organic Young Jackfruit Pieces in Salted Water
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 medium onion, chopped
- 1 tsp paprika
- 1 tsp allspice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 235ml water
- 400g black beans, drained and rinsed
- 400g chopped tomatoes
- 1/4 tsp salt
- 4 extra-large tortilla wraps
- 1 medium tomato, cored and chopped
- 3 spring onions
Drain and rinse the jackfruit, remove as much moisture as possible by squeezing in kitchen roll, then cut it into small pieces.
Heat the oil in a skillet or wok over a medium heat. Add the garlic and onion and stir occasionally until the onion starts to brown. Then add the jackfruit, paprika, salt and pepper. Cook for 2-3 minutes, stirring frequently until the spices start to become fragrant.
Add the water, partially cover and cook for 15-20 minutes, until the liquid has almost completely evaporated. Uncover and cook for another minute or two until the edges of the jackfruit start to brown. Add more salt as needed. Remove from the heat and cover to keep warm.
Meanwhile, combine the black beans, chopped tomatoes and salt in a small saucepan over a medium heat and cook until just warmed through.
Warm the tortillas in the oven. Lay one on a work surface and spread the jackfruit mixture across the middle, top with the beans and a little bit of their liquid, guacamole, tomatoes and spring onions. Roll one side of the wrap over the filling, fold over the side and continue rolling the burrito (i think this bit is an art).
Repeat with the other tortilla wraps and enjoy!