Jackfruit is a tropical fruit most commonly grown in South America, Asia and parts of Africa. It contains a good amount of fiber and protein, vitamins and minerals, while being low in fat and calories, and in its unripened state, makes a surprisingly great meat substitute. Jackfruit’s chewy, somewhat stingy texture makes an especially solid swap for pulled chicken or pork, as it readily absorbs spices and sauces that it’s cooked with. We love it in this simple Tex-Mex burrito, stuffed with chili-lime jackfruit, black beans, mango and spinach, for a healthy handheld meal.
Jackfruit, Mango and Black Bean Burrito
For a tutorial on how to cut a mango, head here.
To learn how to cook dried black beans, head here.
- 1 tablespoon olive oil or vegetable oil
- 1 (20-ounce) can plain green jackfruit, drained and cut into 1/2-inch pieces
- 2 limes, juiced, or 1 tablespoon lime juice
- 2 teaspoons chili powder
- Salt and pepper, to taste
- 1 (15-ounce) can or 1.5 cups of cooked black beans, drained and rinsed
- 4 large whole wheat flour tortillas
- 1 small mango, peeled, pitted or 2 cups frozen mango chunks, thawed
- 4 cups fresh spinach, packed
- Heat oil in large skillet over medium heat. Add jackfruit, lime juice, chili powder, salt and pepper and cook until almost all liquid has evaporated, about 5 minutes. Add beans and cook until heated through, about 2-3 minutes.
- Warm tortillas in microwave for about 30 seconds. Top each tortilla with jackfruit mixture, beans, mango and spinach. Fold in sides of tortillas and roll up tightly. Cut tortillas in half crosswise and serve.