Vegetarian Pulled Pork Burrito
Satisfy your Tex-Mex cravings with this Vegetarian Pulled Pork Burrito that’s bursting with flavor and hearty textures! In this plant-based twist on a classic favorite, tender jackfruit takes center stage, mimicking the smoky, saucy appeal of pulled pork when combined with spices like smoked paprika, cumin, and chili powder, plus a generous splash of BBQ sauce. Wrapped in soft flour tortillas alongside fluffy rice, black beans, creamy avocado, fresh cilantro, and a squeeze of zesty lime, these burritos are an irresistible blend of savory and fresh. Perfect for meal prep or a quick weeknight dinner, this recipe is ready in just 40 minutes and ensures ultimate crowd-pleasing satisfaction. Whether you're a devoted vegetarian or simply looking for a meatless marvel, these burritos pack all the comfort food vibes while keeping it light and nutritious.
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup BBQ sauce
- 4 large Flour tortillas
- 2 cups Cooked rice
- 1 cup Black beans
- 1 large Avocado
- 0.5 cup Fresh cilantro
- 1 Lime
- to taste Salt
- to taste Black pepper
Instructions
Drain and rinse the canned young green jackfruit. Pat dry with paper towels, then cut the tougher core pieces into smaller sections.
In a large skillet, heat olive oil over medium heat. Dice the onion and mince the garlic cloves, then add them to the skillet. Sauté for 3-4 minutes or until the onion is translucent.
Add the jackfruit to the skillet, along with smoked paprika, ground cumin, and chili powder. Stir well to coat, then cook for an additional 5 minutes.
Using a fork or potato masher, gently pull apart the jackfruit pieces to create a shredded texture. Stir in the BBQ sauce and cook for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Warm the flour tortillas either in a microwave or on a dry skillet over medium heat.
To assemble the burritos, lay a tortilla flat and spread 1/2 cup of cooked rice in the center. Top with a quarter of the pulled jackfruit, 1/4 cup black beans, sliced avocado, fresh cilantro, and a squeeze of lime juice.
Fold the sides of the tortilla over the filling and then roll up from the bottom, tucking in the sides as you go.
Repeat the assembly for the remaining tortillas and ingredients, then serve warm, optionally with additional BBQ sauce on the side.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4913 mg | 214% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 82.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 953 mg | 73% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7210 mg | 153% | |
*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.
