These jackfruit and rice burritos are everything! They are just a flavour party in your mouth! I love the smoky and spicy jackfruit with the black beans, fluffy rice and creamy avocado. They are packed with lost of different textures and I love them even more with a generous drizzle of hot sauce. You can also make them in advance and heat them up when hunger strikes.
Makes 4 burritos
1 tin (400g) of Tropical Sun Jackfruit
1 small red onion – finely chopped
3 cloves of garlic – crushed
1 tsp of smoked paprika
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of chipotle chilli flakes
4 tbsp of tomato puree
1 tbsp of maple syrup
1 tbsp of apple cider vinegar
1 tbsp of olive oil
140g of Tropical Sun USA Easy Cook Rice
The juice of 1/2 lime
1 red pepper – chopped into small pieces
100g of lettuce
1/2 tin (400g) of black beans – drained and rinsed
A drizzle of your favourite hot sauce – I have used Tropical Sun Garlic Chilli Sauce
4 large tortillas
Salt & pepper to taste
Cook the rice according the the packet’s instructions and once cooked leave it onto one side.
Drain the jackfruit. With your hands crumble it into small pieces or strips. Add the chopped onion to a pan with the olive oil. Fry the onion for a few minutes until slightly caramelised. Add the crushed garlic, smoked paprika, ground cumin, ground coriander and chilli flakes and cook for another couple of minutes. Add the jackfruit, tomato puree, apple cider vinegar and a dash of water. Cook for 5-8 minutes then season with salt & pepper. If your frying pan isn’t oven proof transfer the jackfruit to a baking tray. Spread it evenly across the tray. Place the jackfruit in the oven at 180 degrees Celsius for 15 minutes.
In the meantime mash down the avocado, add the lime juice and season with salt and pepper.
Assemble your burrito: lie a tortilla down flat on a plate. Add some rice in the centre followed by the jackfruit, black beans, lettuce, pepper and mashed avocado. Finish it off with a generous drizzle of hot sauce. Fold in the sides and roll it up. Place the burrito on a dry pan on a medium heat and heat it up for 5 minutes until the tortilla is slightly crispy. Repeat the process for the other 4 burritos and enjoy warm!