Spicy Jackfruit Burritos
Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life.
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See How the Jackfruit Company Got Started for the story behind this recipe.
Ingredients
- 2 10-oz. packages Jackfruit Company Tex-Mex jackfruit
- 2 Tbs. non-GMO safflower oil, plus extra for baking pan
- 1/2 small brown onion, peeled & thinly sliced
- 1 fresh Hatch chile (or any mild green chile), seeded & thinly sliced
- 1 cup fresh white corn kernels
- 2 cloves garlic, minced
- 1/4 cup canned enchilada sauce (hot if you can take it!)
- 4 oz. fresh organic goat cheese, crumbled
- 4 burrito-size whole-grain tortillas
- Handful of chopped fresh cilantro
- Lime wedges
Preparation
1. Pre-heat oven to 350°F. Oil bottom of 9×13-inch baking dish (glass or ceramic is best).
2. In large skillet, heat 2 Tbs. oil over medium heat. Add onions and chiles, and cook, stirring, until slightly softened, about 5 minutes. Add corn, and cook 2 minutes more; add garlic, and cook 1 minute more. Add enchilada sauce and jackfruit, and cook until just heated through. Stir in goat cheese.
3. Warm tortillas slightly, covered, in oven or microwave. Fill each tortilla with 1/4 jackfruit mixture and place, seam-side down, in baking dish. Bake until thoroughly warmed, 12–15 minutes. Sprinkle with chopped cilantro and serve with lime wedges on the side.
Nutrition Information
- Calories 450
- Carbohydrate Content 53 g
- Cholesterol Content 35 mg
- Fat Content 20 g
- Fiber Content 31 g
- Protein Content 17 g
- Saturated Fat Content 6 g
- Sodium Content 830 mg
- Sugar Content 4 g