Vegetarian Birria Burrito

Dive into the bold, smoky flavors of this Vegetarian Birria Burrito, a creative twist on the traditional Mexican classic that’s hearty, satisfying, and plant-based. Tender jackfruit is simmered in a rich, aromatic sauce made with dried guajillo and ancho chiles, juicy tomatoes, and fragrant spices like cinnamon and cumin, creating a deeply flavorful filling that’s perfectly spiced. Wrapped in warm corn tortillas and layered with creamy avocado, melted cheddar cheese, fresh cilantro, and crunchy onions, these burritos deliver a delightful balance of textures in every bite. Baked to perfection and served with a squeeze of tangy lime, this recipe is an irresistible vegetarian dinner option that's ready in just about an hour. Whether you're a fan of birria-inspired dishes or exploring meatless meals, this burrito will quickly become a new favorite.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups canned jackfruit
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 4 garlic cloves
• 1 white onion
• 4 cups vegetable broth
• 3 tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 4 corn tortillas
• 1 cup cheddar cheese, shredded
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Drain jackfruit and rinse well. Cut off any seed pods and slice the jackfruit into smaller pieces for easier shredding.

Step 2

Place guajillo and ancho chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 minutes until the chiles are soft.

Step 3

Drain the chiles and transfer them to a blender. Add garlic cloves, half of the onion (chopped), tomatoes, cumin, oregano, cinnamon stick, and 2 cups of vegetable broth.

Step 4

Blend until smooth, then strain the sauce through a sieve into a large pot to remove seeds and skins.

Step 5

Add the jackfruit and remaining vegetable broth to the pot with the strained chile sauce.

Step 6

Bring to a simmer over medium heat, cover, and cook for 20-25 minutes, stirring occasionally until the jackfruit is tender and easily shredded.

Step 7

While the birria simmers, thinly slice the remaining onion half.

Step 8

Preheat oven to 350°F (180°C). Warm tortillas slightly to make them pliable.

Step 9

To assemble the burrito, place a warmed tortilla on a flat surface. Spoon a generous amount of the jackfruit mixture onto the center, add a sprinkle of cheese, sliced avocado, chopped cilantro, and onion slices.

Step 10

Fold in the sides of the tortilla, then roll from the bottom up, securely enclosing the filling.

Step 11

Place each assembled burrito seam side down on a baking sheet and bake for 10 minutes to meld the flavors.

Step 12

Serve the burritos with lime wedges on the side for drizzling.

Nutrition Facts

Serving size	(2794.8g)

Amount per serving	% Daily Value*
Calories	2333.9

Total Fat 83.2g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 120mg	0%
Sodium 3164.1mg	0%
Total Carbohydrate 361.2g	0%
Dietary Fiber 76.5g	0%
Total Sugars 126.2g
Protein 86.2g	0%

Vitamin D 24IU	0%
Calcium 1491.9mg	0%
Iron 22.9mg	0%
Potassium 7884.2mg	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: 29.5%

Protein: 13.6%

Carbs: 56.9%