Vegetarian Carnitas Burrito
Savor the bold, smoky flavors of a **Vegetarian Carnitas Burrito**, a plant-based twist on the beloved classic! This recipe features tender jackfruit seasoned with a rich blend of cumin, smoked paprika, chili powder, and oregano, simmered to perfection in a savory broth and lime juice marinade, creating an irresistibly authentic carnitas texture and taste. Wrapped in warm flour tortillas alongside fluffy cooked rice, hearty black beans, crisp shredded lettuce, creamy avocado, and zesty pico de gallo, each bite bursts with vibrant flavor. Finished with sour cream and fresh cilantro, this satisfying burrito is perfect for vegetarian meal prep or a casual yet impressive dinner. Whether you're embracing plant-based eating or simply seeking a new favorite, this jackfruit carnitas burrito recipe delivers big on taste and texture!
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Recipe Information
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
Instructions
Drain and rinse the canned jackfruit. Use your hands to shred the pieces until they resemble pulled meat.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
Stir in the cumin, smoked paprika, chili powder, and oregano, ensuring the onion and garlic are well coated with the spices.
Add the shredded jackfruit to the skillet. Stir in the vegetable broth, soy sauce, lime juice, salt, and black pepper.
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.
If the jackfruit has excess moisture, uncover and increase the heat slightly to allow the liquid to evaporate, stirring often.
Once done, adjust seasoning to taste and remove from heat.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
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.
Add a generous spoonful of jackfruit carnitas over the fillings. Top with a dollop of sour cream and a sprinkle of chopped cilantro.
Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
Repeat the process with the remaining tortillas and fillings.
Serve the burritos warm, cutting in half if desired, and enjoy your Vegetarian Carnitas Burritos!
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 8401 mg | 365% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 37.4 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5336 mg | 114% | |
*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.
