BBQ Jackfruit Buritto

vegan BBQ jackfruit burrito

It's Buritto Time! Burrito baby! – BBQ Jackfruit Burrito!

Ingredients:

(for approx. 8 burittos)

Pico de Gallo:

  • 500 g ripe tomatoes, diced
  • ½ tsp salt
  • ½ red onion, diced
  • ¼ bunch coriander, finely chopped
  • 1 green chili, deseeded, finely chopped
  • Juice of one lime

BBQ Jackfruit:
  • 3 tbsp coconut oil
  • 1 onion, sliced
  • 3 peppers, each color, seeded and sliced
  • 1 tbsp smoked paprika powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 teaspoon dried oregano
  • ¼ tsp ground black pepper
  • ½ tsp yellow mustard seeds
  • 2 packs of Lotao Green Jackfruit Natural
  • 3/4 cup tomato ketchup
  • ½ tbsp soy sauce
  • ½ tbsp apple cider vinegar
  • 1 tbsp sugar syrup, dark
  • 1 tbsp Lotao Java Kiss coconut blossom sugar

Mexican rice:
Smoked beans:
  • 1½ tbsp coconut oil
  • 2 medium garlic cloves, sliced
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 x 400 g Carilla beans, cooked according to package instructions
  • 2 teaspoons salt
Guacamole:
  • 4 medium avocados
  • 1 small red onion, diced
  • 1/2 teaspoon salt
  • pepper
  • Juice of one lime
  • 8 large white flour tortillas

Preparation:

  1. Place the diced tomatoes in a sieve and sprinkle with salt. The excess fluid begins to drain away. Let drip for at least 20 minutes. Squeeze the tomatoes gently to squeeze out more juice. In a small bowl, mix the tomatoes with the onion, coriander, chili and lime juice.
  2. In a large skillet, sauté the onion and peppers over medium heat for 10 minutes. Add the smoked paprika, cumin, cayenne pepper, dried oregano, black pepper and mustard seeds, stir well and fry for another 5 minutes.
  3. Add the jackfruit and mix everything until it is completely covered with the spices. Now add tomato ketchup, soy sauce, apple cider vinegar, sugar syrup and sugar and stir well. Bring to the boil and simmer on low heat for 10 minutes.
  4. Heat coconut oil in a non-stick pot over medium heat. Add the Mexican rice grains and fry for 5 minutes, stirring occasionally, until the rice turns slightly brown. Add garlic, tomato paste and cumin, stir well and fry briefly. Add about 350ml water and bring to the boil. Let simmer over low heat for about 10 minutes.
  5. Heat the coconut oil in a medium skillet over high heat. Fry the garlic and cumin for 2 minutes, then add the smoked beans and smoked paprika. Fry for 1-2 minutes, season with salt.
  6. Place the avocado in a small bowl and mash with a fork. Stir in the onion, salt, pepper and lime juice. This is how the guacamole is made!
  7. Warm the tortillas slightly. Fill spoonfully with jackfruit, rice, beans, pico de gallo and guacamole. Not too much otherwise the tortilla will be difficult to roll!
  8. Roll up each tortilla! Bon appetit!

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