Vegetarian Birria Burrito
Elevate your burrito game with this mouthwatering Vegetarian Birria Burrito, a plant-based twist on a classic Mexican favorite! This recipe features tender, shredded jackfruit simmered in a rich, smoky birria sauce made from dried guajillo and ancho chiles, tomatoes, and warm spices like cinnamon and cumin. Wrapped in a soft tortilla and layered with melty cheddar cheese, creamy avocado slices, and a burst of fresh cilantro, each bite is an explosion of bold, satisfying flavors. Perfectly baked for a deliciously cohesive finish, these burritos are ideal for meatless Mondays, family dinners, or anytime you’re craving a hearty, vegetarian Mexican-inspired meal. Serve with lime wedges for an extra zesty touch and prepare to fall in love with this easy and flavorful dish!
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Recipe Information
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
Instructions
Drain jackfruit and rinse well. Cut off any seed pods and slice the jackfruit into smaller pieces for easier shredding.
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.
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.
Blend until smooth, then strain the sauce through a sieve into a large pot to remove seeds and skins.
Add the jackfruit and remaining vegetable broth to the pot with the strained chile sauce.
Bring to a simmer over medium heat, cover, and cook for 20-25 minutes, stirring occasionally until the jackfruit is tender and easily shredded.
While the birria simmers, thinly slice the remaining onion half.
Preheat oven to 350°F (180°C). Warm tortillas slightly to make them pliable.
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.
Fold in the sides of the tortilla, then roll from the bottom up, securely enclosing the filling.
Place each assembled burrito seam side down on a baking sheet and bake for 10 minutes to meld the flavors.
Serve the burritos with lime wedges on the side for drizzling.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 40.3 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1395 mg | 107% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5853 mg | 125% | |
*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.
