Jackfruit Carnitas Burritos

• Jackfruit(800 g)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Vegetable Stock(120 ml)
• Lime(2)
• Salt(1 tsp)
• Black pepper(½ tsp)
• White rice(250 g)
• Black Beans(400 g)
• Lettuce(1)
• Avocado(1)
• Fresh cilantro(15 g)
• Salsa(8 tbsp)
• Tortilla(4)

Method

1. 1

   Drain and rinse {Canned Jackfruit}, then squeeze out excess moisture and pull it apart with your fingers into rough shreds. Finely chop the {Onion}, mince the {Garlic}, shred the {Lettuce}, dice the {Avocado}, chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~14 min

2. 2

   Cook the {White rice} in a saucepan with 500ml water and a pinch of salt until tender, about 12 minutes. Let it stand off the heat for 3 minutes, then fluff.

   ~15 min

3. 3

   Heat the {Olive oil} in a large frying pan over medium-high heat. Add the {Onion} and cook for 4 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Chili flakes} and cook for 1 minute until fragrant.

   ~5 min

4. 4

   Add the shredded {Canned Jackfruit}, {Vegetable Stock}, {Salt}, and {Black pepper}. Simmer for 10 minutes, stirring now and then, until the liquid reduces and the jackfruit turns glossy and lightly caramelized at the edges. Stir in the juice of 1 {Lime}.

   ~10 min

5. 5

   Warm the {Black Beans} in a small pan for 2 to 3 minutes and heat the {Tortilla} in a dry pan or microwave until pliable.

   ~3 min

6. 6

   Fill each {Tortilla} with rice, warm {Black Beans}, smoky jackfruit, {Lettuce}, {Avocado}, {Salsa}, and {Fresh cilantro}. Squeeze over the remaining {Lime}, roll into burritos, and serve straight away.

   ~5 min