Jackfruit Chimichanga Burrito

So many people dislike jackfruit, and I used to be one of them. I always felt that jackfruit holds the flavor well but is too mushy and soft. What changed the game for me was adding the jackfruit to a pan with no oil and cooking all the water out on low using a press. Once the jackfruit is dehydrated, I add my marinade, let it soak up the flavors, and then cook it. This improves the texture, making it more meaty and eliminating any brine taste. 

MARINADE INGREDIENTS

• 2 tsp vegetable bouillon (Better Than Bouillon brand is good)
• 1/4 cup avocado oil
• 2 tsp minced garlic
• 1/4 cup of finely chopped onions
• 2 tsp yellow mustard
• 1 tsp cumin
• 2 tsp maple
• 2 tsp apple cider vinegar
• 1/2 cup water
• 1 can of jackfruit
• 2 tsp of smoked paprika
• Salt to taste

GARNISH & OTHER INGREDIENTS

• 12-inch burrito shells
• cooked brown rice
• cooked seasoned black beans
• vegan shredded cheddar cheese
• shredded lettuce
• salsa
• guacamole OR avocado
• avocado for frying

Step 1

Rinse jackfruit in cold water. Use your hands to break down the jackfruit into shreds.

Step 2

Cook the jackfruit in a sauté or cast iron pan on low heat, without oil, to release the water from the mushrooms.

TIP: Use a heavy pan or cast iron press to press the water from the mushrooms

Step 3

Combine all marinade ingredients in a bowl, then add the jackfruit. Marinate for 2-3 hours

Step 4

Sauté jackfruit in a nonstick pan for 12-15 minutes (medium heat) until they brown

Step 5

Build a burrito with jackfruit, rice, black beans, cheese, and a little salsa inside.

Step 6

Pan fry in a small amount of oil at 370 degrees Fahrenheit for 1-2 minutes on each side or until golden crispy

TIP: Use tongs to rotate the burrito as you fry it. It makes it easier to turn and avoid burning.

Step 7

Top with shredded lettuce, salsa, and guacamole. Enjoy!