Vegan Carnitas Burrito

Experience the bold, satisfying flavors of this Vegan Carnitas Burrito, where tender, spiced jackfruit takes center stage as a plant-based alternative to traditional carnitas. Infused with aromatic smoked paprika, cumin, and coriander, the jackfruit simmers in a tangy blend of soy sauce, lime juice, and vegetable broth until perfectly caramelized. Wrapped in warm flour or gluten-free tortillas, these burritos are loaded with vibrant toppings like creamy avocado slices, crisp red cabbage, juicy cherry tomatoes, and fresh cilantro. A dollop of vegan sour cream and zesty salsa ties it all together for a crave-worthy meal that's hearty, wholesome, and entirely vegan. Perfect for a quick weeknight dinner or a meal-prep favorite, these burritos will satisfy even the most skeptical meat-eaters!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) canned young green jackfruit
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 tablespoons soy sauce (tamari for gluten-free)
• 1 cup vegan vegetable broth
• 1 tablespoon juice of 1 lime
• 4 large flour tortillas (or gluten-free tortillas)
• 2 sliced ripe avocado
• 1 cup, chopped fresh cilantro
• 1 cup, halved cherry tomatoes
• 1 cup, shredded red cabbage
• 1 cup vegan sour cream
• 1 cup salsa

Directions

Step 1

Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit pieces into smaller segments.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the shredded jackfruit, smoked paprika, ground cumin, ground coriander, and dried oregano. Mix well to coat the jackfruit with the spices.

Step 5

Add the soy sauce (or tamari), vegetable broth, and lime juice to the skillet. Stir everything to combine.

Step 6

Cover and simmer the mixture for 20 minutes, stirring occasionally, until most of the liquid has evaporated, and the jackfruit takes on a tender texture resembling traditional carnitas.

Step 7

While the jackfruit is cooking, prepare the other burrito fillings. Slice the avocado, chop the cilantro, halve the cherry tomatoes, and shred the red cabbage.

Step 8

Once the jackfruit carnitas are ready, warm the tortillas in a dry skillet or microwave.

Step 9

Assemble the burritos by layering the jackfruit carnitas, avocado slices, chopped cilantro, cherry tomatoes, shredded cabbage, a dollop of vegan sour cream, and salsa onto each tortilla.

Step 10

Roll up each burrito tightly, folding in the sides to enclose the filling.

Step 11

Serve the vegan carnitas burritos warm with extra salsa on the side.

Nutrition Facts

Serving size	(2687.2g)

Amount per serving	% Daily Value*
Calories	2234.9

Total Fat 97.6g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 7115.5mg	0%
Total Carbohydrate 283.2g	0%
Dietary Fiber 41.5g	0%
Total Sugars 42.2g
Protein 53.1g	0%

Vitamin D 0IU	0%
Calcium 861.4mg	0%
Iron 20.3mg	0%
Potassium 7802.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 9.6%

Carbs: 50.9%