Jackfruit Burritos
Grab and go burritos made with eco-friendly ingredients that will make your mouth water.
Yield: 12
Calories: 3028.49kcal
Cost: 15
Equipment
- Cast iron or other heavy fry pan
- Metal spatula
- Chef knife
- Strainer
- Cutting Board
- Clean white kitchen towel or cheesecloth
Materials
- 4 tablespoon olive oil divided
- 1 red onion diced (one cup) or three large shallots
- 6 garlic cloves rough chopped
- 2 jalapeno thinly sliced in medallions
- 60 oz Jackfruit drained (see instructions)
- 1 ½ teaspoon salt
- 3 tablespoon tamari coconut/amino acids work too
- 3 teaspoon chili powder
- 3 teaspoon cumin powder whole cumin seeds work too
- 3 teaspoon oregano whole, dried mexican-style preferable
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes crushed (optional)
- ½ red pepper sliced, length-wise
- ½ green pepper sliced, length-wise
- 4 green onions thinly sliced
- ½ cup yellow onion chopped
- 6 flour tortillas 8 inches, warmed
Instructions
- Drain the jackfruit and cut into slices, slicing through the core the size of a slice of chicken.
- Place jackfruit in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 1tbsp oil until crisp-tender. Remove and keep warm.
- Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until, about 5-6 minutes stirring often.
- Add the jackfruit, and tamari and stir well and lower heat. This is where you’ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, tossing occasionally, uncovered, 3-5 minutes.
- When it seems good and dry, add the salt, sugar and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil – stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and brown.
Notes
Taste and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprika). For more tanginess, squeeze fresh lime, but keep in mind jackfruit has a natural tanginess, so taste it first.
Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.
Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.
Nutrition
Serving: 121 | Calories: 3028.49kcal | Carbohydrates: 569.38g | Protein: 55.54g | Fat: 85.08g | Saturated Fat: 14.88g | Sodium: 4955.41mg | Potassium: 9562.17mg | Fiber: 48.07g | Sugar: 373.97g | Vitamin A: 8969.92IU | Vitamin C: 424.87mg | Calcium: 1028.2mg | Iron: 27.63mg
