Jackfruit burrito with sweet potato Queso and avocado dip


  • 4 tortillas (I used store bought ones, wheat flour)
  • 1 cup of basmati rice
  • 2 large sweet potatoes
  • 1 ripe avocado
  • 1 tbsp cashew butter
  • 1/2 cup unsweetened plant milk (I used almond)
  • 1/2 head of cauliflower, pulsed into small pieces
  • 200g brown mushrooms – same
  • 200g black beans
  • 1 yellow bell pepper, diced
  • 1 cup tomato passata
  • 1 red onion
  • 2 gloves of garlic
  • 300g of tinned jackfruit pieces
  • 3 fresh limes
  • 1 cup unsweetened plant based yogurt (I used soya)
  • 2 spring onions, chopped
  • 1 bunch of cilantro, chopped
  • 3 tbsp nutritional yeast
  • garlic powder
  • onion powder
  • pinch of salt
  • smoked paprika powder
  • black pepper
  • chili flakes
  • cinnamon
  • ground cumin
  • sea salt
  • dried oregano
  • optional: chili sauce (I used Tabasco)
Burrito filling
  1. break cauliflower into florets and pulse in a blender for about 1 min
  2. pulse mushrooms in a blender until finally grated (same size as cauliflower), set aside
  3. pull jackfruit pieces with a fork to make them fibrous
  4. cook rice as instructed and set aside
  5. heat a non-sticking pan over medium heat, add chopped onions, sauté until translucent
  6. add pulled jackfruit, sauté for about 10 min on medium heat, stir frequently (add water if necessary to prevent sticking)
  7. add grated mushrooms, bell pepper and cauliflower to the pan, sauté for another 10 min
  8. add black beans and chopped garlic, sauté for another 5 min
  9. add tomato passata and splash of apple cider vinegar (and a drop of chili sauce like tabasco) and stir well
  10. add 1 tsp chili powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1 tsp sweet paprika powder, 1 tsp crushed black pepper, 1 tsp salt, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp onion powder and stir well
  11. let it simmer on low heat for another 10 min
  12. add juice of 1 lime, stir and set aside
sweet potato Queso
  1. peel sweet potatoes and cut into medium large pieces
  2. transfer into a pot, cover with water and add 1 tsp of salt
  3. cook until soften (for about 20min)
  4. drain them and add 1/2 cup of plant milk, mash the mixture carefully
  5. add 1 tbsp of cashew butter and to the warm mixture, stir well
  6. add 3 tbsp of nutritional yeast, tiny pinch of ground cinnamon, 1/4 tsp salt, 1/2 tsp garlic powder, 1 tsp onion powder, 1/3 tsp sweet paprika powder, some freshly ground black pepper, stir well and set aside
Avocado dip
  1. mash ripe avocado flesh together with 1 cup unsweetened plant based yogurt
  2. add juice of 1 lime, tiny splash of apple cider vinegar and stir well
  3. add freshly ground black pepper, a pinch of salt, 1/2 tsp garlic powder and 1/3 tsp chili flakes to the mixture, stir well and set aside
  1. preheat oven for about 50°C and warm tortillas to soften them up
  2. chop spring onions and cilantro
  3. layer the ingredients: 3 tbsp of rice, 4 tbsp jackfruit filling, herbs, 3 tbsp Queso
  4. fold the burritos
  5. heat a non-sticking pan over medium heat
  6. brown and roast the burritos on each site for 2-3 min
  7. serve warm with fresh avocado dip and lemon

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