Epic Jackfruit Burritos [vegan]

This Epic Jackfruit Burrito recipe includes guacamole, Mexican rice, salsa, homemade refried beans and bbq jackfruit! [Vegan]

for the pico de gallo
500g/1.1lbs ripe tomatoes, diced
½ tsp fine salt
½ red onion, diced
¼ cup finely chopped coriander
1 green chilli, deseeded, finely chopped (omit if sensitive to heat)
1 lime, juice of

for the bbq jackfruit
3 tbsp neutral oil e.g. sunflower
1 onion, sliced
3 peppers (aka capsicums), any colour, deseeded and sliced
1 tbsp smoked paprika
1 tsp ground cumin
¼ tsp cayenne pepper (use less if sensitive to heat)
1 tsp dried oregano
¼ tsp ground black pepper
½ tsp yellow mustard seeds
2 cans (drained weight per can 280g/10oz) jackfruit in brine, drained, rinsed, dried and roughly chopped
3/4 cup tomato ketchup
½ tbsp soy sauce
½ tbsp cider vinegar
1 tbsp black treacle (aka blackstrap molasses)
1 tbsp dark brown sugar

for the Mexican rice
185g/1 cup white long-grain rice, rinsed
1 tbsp neutral oil e.g. sunflower
3 medium garlic cloves, sliced
1½ tsp tomato puree
½ tsp ground cumin

for the black beans
1½ tbsp extra-virgin olive oil
2 medium garlic cloves, sliced
½ tsp cumin seeds
½ tsp smoked paprika
1 x 400g/14oz can black beans, drained and rinsed
⅛ tsp fine salt

for the guacamole
4 medium avocados, scooped out and roughly chopped
½ small onion, diced
¼ tsp fine salt
1 lime, juice of
8 large white flour tortillas

View the full recipe at Discover Delicious →