Jackfruit quinoa burritos

# oil free
I made this burrito last night as my husband requested for dinner. As usual this time is still a vegetarian recipe.
Actually I was thinking of making a jackfruit burger for him, but because he wanted a burrito, so ended up I made jackfruit burritos for him.
I don’t know if any of you are familiar with jackfruit. But in my country we can get it easily.
We can make any dish from young jackfruit.
When it turns old and ripen you can eat it as a fruit or dessert.
Too bad, here I can get it only from the can. But that doesn’t matter. The important thing is the taste, right?
So here’s my recipe for the vegetarian jackfruit burrito.


  1. For jackfruit:
  2. Young jackfruit (you can find it at any Asian store, in can)
  3. Chopped bell paper
  4. Chopped onion
  5. Chopped tomatoes
  6. Smoke paprika
  7. Cumin
  8. Paprika
  9. Cayenne paper
  10. Taco seasoning powder
  11. Mushrooms powder
  12. Soy sauce (optional)
  13. Salt
  14. For Quinoa:
  15. 1 cup un-cook quinoa
  16. Salt
  17. Mushrooms powder
  18. Cumin
  19. Chopped tomatoes (tomato purée)
  20. Minced garlic
  21. Water
  22. For black bean:
  23. 1 can black bean rinsed and drained
  24. Cumin
  25. Salt
  26. Smoke paprika
  27. Dash mushrooms powder
  28. For Cilantro salsa:
  29. Bunches chopped cilantro
  30. Chopped tomatoes
  31. Chopped red onion or shallot
  32. Chopped jalapeño or green chili
  33. Lemon juice
  34. Salt
  35. For assembly:
  36. Large tortillas
  37. Refried bean


  1. For Jackfruit: Rinse and dry the jackfruit. Chopped roughly. Set aside.

  2. In a large saucepan add the onion, bell pepper, and tomatoes sauted until it soft.

  3. Add jackfruit and all the seasoning. Mixed well until it’s coated. Add the water stir well and bring it into boiled and reduced to slow simmer. Cook until the jackfruit tender and the liquid absorbed. Set aside.

  4. For Quinoa: Using the strainer rinsed the quinoa. Transfer to the rice cooker. Add cumin, garlic, mushrooms powder, salt, tomatoes, and water. And cook it.

  5. For black bean: In a skillet add black beans, cumin, smoke paprika, salt and dash of mushrooms then sauted for 2-3 minutes and set aside.

  6. For cilantro salsa: In a bowl add all the ingredients chopped cilantro, jalapeño, onion, and tomatoes. Add lemon juice and salt. Combine well.

  7. To assembly: Warm the tortillas slightly in the microwave or in a low oven. (I put mine in the microwave 2 tortillas at the time for 20 seconds)

  8. Laying the tortillas on a plate or cutting board. Then spoon lines of refried bean,jackfruit,quinoa, bean, and cilantro salsa next to each other on a tortilla.

  9. Then start rolling up until whole the burrito is secure.

  10. You can enjoy it right away, or browned it up first on the stove before serve.

  11. And yeah, the burrito is ready to serve. Enjoy ?

  12. Tip: If you still have leftovers you can rewrap using aluminum foil and keep it in the refrigerator.

  13. ❤️HappyCooking❤️

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