Vegetarian Brisket Burrito
Experience the ultimate vegetarian twist on a classic comfort food with our flavorful Vegetarian Brisket Burrito! This enticing recipe swaps traditional brisket for tender, pulled jackfruit simmered in a smoky blend of paprika, cumin, and chili powder, delivering a rich, barbecue-inspired taste. Paired with zesty cilantro lime rice, hearty black beans, creamy avocado slices, and melty cheddar cheese, all wrapped in a soft flour tortilla, this burrito is a complete meal you’ll savor. Ready in just an hour and packed with plant-based protein and vibrant flavors, it’s perfect for a quick weeknight dinner or a meal prep marvel. Whether grilled for a crispy finish or served fresh, this Vegetarian Brisket Burrito delivers a bold, satisfying bite every time!
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Recipe Information
Ingredients
- 2 cups Canned jackfruit
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 2 teaspoons Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce
- 1 cup Vegetable broth
- 1 15-ounce can Black beans
- 2 cups Cooked white rice
- 2 tablespoons Lime juice
- 0.5 cup Fresh cilantro
- 4 large Flour tortillas
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 1 Avocado, sliced
Instructions
Drain and rinse the jackfruit thoroughly. Use your hands to shred the jackfruit into smaller pieces that resemble pulled meat.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
Stir in the jackfruit, smoked paprika, cumin, and chili powder. Cook for another 5 minutes, stirring occasionally.
Add soy sauce and vegetable broth to the skillet. Reduce heat to low and let the jackfruit simmer, covered, for 20-25 minutes until it absorbs most of the liquid and becomes tender.
While the jackfruit is cooking, drain and rinse the black beans. In a separate saucepan, warm the beans over low heat.
In a medium bowl, mix the cooked rice with lime juice and fresh cilantro.
To assemble the burritos, lay a tortilla flat and layer on a quarter of the jackfruit mixture, a quarter of the black beans, a half-cup of the rice, some shredded cheddar cheese, a spoonful of sour cream, and a few avocado slices.
Fold the sides of the tortilla over the filling. Roll the burrito tightly, starting from the bottom, making sure to keep the sides tucked in.
Repeat with the remaining tortillas and fillings.
Optional: To warm the burritos, place in a skillet over medium heat for 1-2 minutes on each side until slightly crispy.
Serve immediately and enjoy your flavorful Vegetarian Brisket Burrito!
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 113.7 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1721 mg | 132% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4135 mg | 88% | |
*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.
