Vegetarian Carnitas Burrito

Get ready to savor the bold and satisfying flavors of a *Vegetarian Carnitas Burrito*, a plant-based twist on a classic favorite! This recipe features tender, shredded jackfruit cooked to perfection with smoky spices like cumin, smoked paprika, and chili powder, capturing the essence of traditional carnitas without the meat. Wrapped in a warm flour tortilla, this burrito is layered with fluffy rice, hearty black beans, crisp lettuce, juicy pico de gallo, creamy avocado slices, and a dollop of tangy sour cream. A dash of fresh cilantro ties it all together for a vibrant, mouthwatering meal that’s perfect for weeknight dinners, meal prep, or a crowd-pleasing fiesta. Easy to customize and bursting with nutrients, this vegetarian burrito is designed to impress meat-lovers and veggie enthusiasts alike.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) Canned young green jackfruit in brine
• 2 tablespoons Olive oil
• 1 cup Onion, diced
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Oregano
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 Large flour tortillas
• 2 cups Cooked rice
• 1 cup Canned black beans, drained and rinsed
• 1 cup Shredded lettuce
• 1 cup Pico de gallo
• 1 Avocado, sliced
• 0.5 cup Sour cream
• 0.25 cup Chopped cilantro

Directions

Step 1

Drain and rinse the canned jackfruit. Use your hands to shred the pieces until they resemble pulled meat.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the cumin, smoked paprika, chili powder, and oregano, ensuring the onion and garlic are well coated with the spices.

Step 5

Add the shredded jackfruit to the skillet. Stir in the vegetable broth, soy sauce, lime juice, salt, and black pepper.

Step 6

Reduce the heat to low, cover the skillet, and let the jackfruit simmer, stirring occasionally, for 30 minutes until the liquid is mostly absorbed and the jackfruit takes on a darker color.

Step 7

If the jackfruit has excess moisture, uncover and increase the heat slightly to allow the liquid to evaporate, stirring often.

Step 8

Once done, adjust seasoning to taste and remove from heat.

Step 9

Warm the flour tortillas in a dry skillet or microwave to make them pliable.

Step 10

To assemble the burritos, place a tortilla on a flat surface. Add a scoop of cooked rice, a portion of black beans, a layer of shredded lettuce, a spoonful of pico de gallo, and a few slices of avocado.

Step 11

Add a generous spoonful of jackfruit carnitas over the fillings. Top with a dollop of sour cream and a sprinkle of chopped cilantro.

Step 12

Fold in the sides of the tortilla and roll it up tightly to enclose the filling.

Step 13

Repeat the process with the remaining tortillas and fillings.

Step 14

Serve the burritos warm, cutting in half if desired, and enjoy your Vegetarian Carnitas Burritos!

Nutrition Facts

Serving size	(3044.2g)

Amount per serving	% Daily Value*
Calories	2651.1

Total Fat 96.2g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 3.6g
Cholesterol 57.5mg	0%
Sodium 8401.1mg	0%
Total Carbohydrate 405.1g	0%
Dietary Fiber 64.1g	0%
Total Sugars 37.4g
Protein 71.4g	0%

Vitamin D 0IU	0%
Calcium 955.7mg	0%
Iron 25.4mg	0%
Potassium 5336.1mg	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: 31.2%

Protein: 10.3%

Carbs: 58.5%