Vegan Carnitas Burrito
Discover a plant-based twist on a classic favorite with this savory Vegan Carnitas Burrito recipe! Featuring tender, shredded jackfruit seasoned with smoky paprika, earthy cumin, and aromatic garlic, these burritos offer all the rich, hearty flavors of traditional carnitas—without the meat. The jackfruit is simmered to perfection with a tangy blend of lime juice and soy sauce, creating a juicy texture that will amaze your taste buds. Wrapped in warm flour tortillas and complemented by fresh avocado slices, vibrant cherry tomatoes, crisp red cabbage, zesty salsa, and creamy vegan sour cream, these burritos deliver an explosion of flavor in every bite. Perfect for meal preps or casual gatherings, this recipe is quick to make, entirely plant-based, and packed with nutrients. Whether you’re embracing vegan cuisine or simply looking to shake up your burrito game, this dish is sure to satisfy!
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Recipe Information
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
Instructions
Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit pieces into smaller segments.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the shredded jackfruit, smoked paprika, ground cumin, ground coriander, and dried oregano. Mix well to coat the jackfruit with the spices.
Add the soy sauce (or tamari), vegetable broth, and lime juice to the skillet. Stir everything to combine.
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.
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.
Once the jackfruit carnitas are ready, warm the tortillas in a dry skillet or microwave.
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.
Roll up each burrito tightly, folding in the sides to enclose the filling.
Serve the vegan carnitas burritos warm with extra salsa on the side.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 40.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7636 mg | 162% | |
*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.
