Jackfruit Carnitas Burrito Bowl

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2 cans young jackfruit in brine, drained and rinsed
1 onion, sliced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and pepper, to taste
2 tablespoons olive oil
1 cup cooked brown rice
1 cup black beans, drained and rinsed
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
1 lime, cut into wedges


1.In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté for 3-4 minutes, until the onion is translucent.
2.Add the drained and rinsed jackfruit to the skillet and use a fork to shred it into smaller pieces.
3.Add the cumin, smoked paprika, dried oregano, chili powder, salt, and pepper to the skillet. Stir well to coat the jackfruit in the spices. Cook for 5-7 minutes, until the jackfruit starts to brown.
4.In a separate small saucepan, heat the black beans over medium heat until warmed through.
5.To assemble the burrito bowls, divide the cooked rice, black beans, and jackfruit carnitas among 4 bowls. Top with sliced avocado, cherry tomatoes, chopped cilantro, and a squeeze of fresh lime juice.
6.Serve immediately and enjoy!
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