One lunch break, I came across a Vegan Burger joint at KERB Kings Cross. There was a stall serving jackfruit burgers and I had absolutely no idea what jackfruit was.
I decided not to ponder for a second longer, so I ordered it. And I was pleasantly surprised as it wasn’t very different in flavour and texture to meat.
After this discovery, I set off to find myself some jackfruit. And once I sourced it, it sat in my cupboard for months. Until I had the bright idea of making jackfruit burritos.
As jackfruit is a fleshy fruit and very mild in flavour so you can dress it as you want. Most commonly, it is used as a replacement for pulled pork due to its texture and ability to shred. You can buy the fruit fresh although they are hard to come by. Most buy jackfruit in cans and that’s what I did.
Time: 45 minutes
***I N G R E D I E N T S***
- 1 can of jackfruit
- 1 can of black beans
- 1/2 cup rice (I used brown)
- Guacamole (click for recipe)
- 4 tortillas (I used corn tortillas)
- 1/2 cup corn
- salt and pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp chilli powder
- 1/2 ground cumin
- 1 yellow onion, chopped
- 1 chopped tomato
- 1 cup stock
***M E T H O D***
- Heat a drizzle of oil in a large pan and add the chopped onion until golden.
- in the meantime, put the jackfruit in a bowl and season with cayenne pepper, paprika and chilli powder.
- Add the 70g of rice to the pan and cook until golden. Sprinkle rice with salt and cumin powder.
- Add half a cup stock to the rice and cook until fully absorbed. This should take around 20 minutes
- Whilst the rice is cooking, prepare the guacamole.
- Once the rice is done, add to the pan, the can of black beans, the seasoned jackfruit and the corn. Mix and season with salt and pepper for 10 minutes
- Put another pan on the hob, one large enough to fit in your tortilla wrap. Heat the wraps on the pan, one by one.
- Cut four rectangular pieces of foil and place each tortilla on top. Layer one side of each tortilla with guacamole and top with the jackfruit filling. Be careful not to overfill the tortilla as you won’t be able to close it.
- Carefully wrap both ends of the tortillas to close the filling from coming out and fold the finished tortillas in foil.