Vegan Barbacoa Burrito
Savor the bold, smoky flavors of this Vegan Barbacoa Burrito, a plant-based twist on a classic favorite that's as satisfying as it is wholesome. Featuring tender young jackfruit, seasoned to perfection with chipotle peppers in adobo sauce, smoked paprika, cumin, and oregano, this recipe captures the essence of traditional barbacoa while being entirely vegan. Combined with hearty black beans, fluffy cooked rice, ripe avocado slices, and a sprinkle of fresh cilantro, all wrapped in warm flour tortillas, each bite is a burst of texture and taste. Perfect for meal prep or an indulgent weeknight dinner, these burritos are easy to make and packed with flavor. Serve with a squeeze of lime for a zesty finish, and embrace this delicious way to enjoy plant-based comfort food! Keywords: Vegan Barbacoa Burrito, jackfruit barbacoa, plant-based burrito, easy vegan recipe, smoky flavors.
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Recipe Information
Ingredients
- 2 cups Canned young jackfruit
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 tablespoons Soy sauce
- 1 tablespoon Apple cider vinegar
- 1 cup Vegetable broth
- 1 cup, cooked Black beans
- 4 Large flour tortillas
- 2 cups Cooked rice
- 1 Sliced avocado
- 0.25 cup, chopped Fresh cilantro
- 1 sliced into wedges Lime
- to taste Salt
- to taste Black pepper
Instructions
Drain and rinse the canned jackfruit. Cut off the core of the jackfruit and shred it using your hands or a fork to get a texture similar to pulled meat.
In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and continue to cook for another 2 minutes until fragrant.
Add the shredded jackfruit to the skillet, along with the chipotle peppers, smoked paprika, cumin, and oregano. Stir well to coat the jackfruit evenly with the spices.
Add soy sauce, apple cider vinegar, and vegetable broth to the skillet. Stir to combine. Lower the heat and simmer for about 20 minutes or until the jackfruit has absorbed the flavors, stirring occasionally. Adjust salt and pepper to taste.
While the jackfruit simmers, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
To assemble the burritos, lay a warmed tortilla on a flat surface. In the center of the tortilla, layer a portion of the jackfruit barbacoa, cooked rice, a spoonful of black beans, and a few slices of avocado.
Sprinkle with fresh cilantro and a squeeze of lime juice.
Fold over the sides of the tortilla, then roll from the bottom up, tucking as you go to form a burrito. Repeat with the remaining tortillas.
Serve warm, and enjoy your delicious Vegan Barbacoa Burritos!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 24.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3085 mg | 66% | |
*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.
