Veggie burrito with jackfruit, cheddar cheese, and corn salsa
This veggie burrito with pulled jackfruit, creamy cheddar, and fresh corn salsa combines robust barbecue flavors with light, summery vegetables and Mexican influences. The jackfruit simmers in tomato and barbecue sauce and is pulled apart for a meaty texture that fits deliciously seamlessly into wraps.
Ingredients · Servings 4
- 2 cans of jackfruit
- 1 shallot
- 1 teen look
- 200 ml vegetable stock
- 200 ml tomato passata
- 100 ml barbecuesaus
- 1 tsp smoked paprika
- pepper
- salty
- 1/2 cucumber
- 1 can of corn
- 1 red bell pepper
- 1/2 can red beans
- a few tablespoons of olive oil
- 1 tsp cumin powder
- 125 g rice
- 8 tortilla wraps
- 150 g grated cheddar
- 1 lime
- a few slices of jalapeno (canned)
Method · 30 min
- Drain the jackfruit. Finely chop the shallot. Peel and finely chop the garlic. Heat a splash of olive oil in a pan over the heat. Sauté the shallot and garlic until translucent. Then add the jackfruit. Add the vegetable stock, passata, and barbecue sauce. Season to taste with smoked paprika, pepper, and salt, and let simmer for 20 minutes over low heat. Shred the jackfruit.
- Cook the rice until done.
- For the salsa, finely chop the cucumber. Remove the seeds from the bell pepper and cut into cubes. Drain the beans and corn. Rinse them under cold water. Mix the beans with the corn, cucumber, and bell pepper and set aside.
- For the bean spread, mix the red beans with the olive oil, garlic, and herbs until you get a smooth spread. Add a little more olive oil if needed.
- Heat a grill, panini maker, barbecue, or oven. Top a tortilla with bean spread, rice, barbecue sauce, and pulled jackfruit. Spoon some corn salsa over it. Finish with cheddar. Fold closed and grill briefly until the cheese is melted. Serve with lime and jalapeños.
