Burritos are always fun to make and are perfect for cool gatherings. This recipe might take four big major steps because you’re preparing everything from scratch, but even when you build traditional tortillas, it still involves many components.The freshness of the ingredients makes it so worth it, though.
2Poblano chilisfresh or dried California chilis stemmed and seeded (Notes)
1red bell pepperseeded and chopped
2teaspoonsonion powder
1teaspoonMexican chili powder
1teaspoonsmoked paprika
1teaspoongarlic powder
1teaspoonground cumin
½teaspoonsalt
¼teaspoondried oregano
¼teaspoonpepper
1tablespoonolive oil
120 oz-cangreen jackfruitin brine or water
1teaspoonolive oil
Saltto taste
Caribbean Black Beans
1teaspoonoil
½cupchopped onion
4clovesgarlicfinely chopped
1 ½cupsblack beanscooked or 2 x 15 oz-can (Notes)
1cupsRoma tomatoesdiced
1tablespoonapple cider vinegar
½teaspoonthyme
½teaspoonsalt
⅛teaspoonCayenne pepper
Guacamole
2ripe avocados
2tablespoonsred onionsminced
2teaspoonslime juice
1teaspoongarliccrushed (about 1 clove)
Pinchsalt
PinchCayenne pepper
Garnish
Diced tomatoes or salsa
½cupminced cilantro
1lime cut into wedges
4-6largecollard leaves shaved and stem removed
Préparation
Make the sauce: In a high-powered blender, place the chilis with the remain ingredients, except the olive oil, and blend until completely smooth. Add the olive oil and continue blending until emulsified. Set aside.
Drain and rinse the jackfruit. Squeeze out excess liquid by pressing the jackfruit pieces in a paper towel. Slice jackfruit into thin, ¼-inch thick strips using a small knife, from core to edge, or shred in a food processor.
Heat 1 teaspoon oil in a skillet over medium heat. Add shredded jackfruit and cook for 2-3 min. Add the sauce and ¼ cup water. Cook partially covered for 25 to 30 minutes. Stir occasionally. Once the mixture is dry, salt to taste.
Make the Caribbean black beans: Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent for 4-5 min. Add the black beans and the remaining ingredients, and simmer for 10 min. Stir occasionally.
To assemble: Spread the guacamole onto the collard leaf. In rows, add the black beans, corn, tomatoes, and jackfruit. Drizzle the filling with lime juice from a wedge and sprinkle with cilantro. Fold each extremity of the collard leaf perpendicularly to the rows of the filling and roll the free extremities into a burrito. Cut in half and secure each half with a toothpick.
Served immediately.
Notes
If using dried chilis, in a medium bowl, cut into pieces and discard seeds. Soak for 30 minutes then drain. If using dried black beans, soak overnight and cook the night before or the day of the recipe. Cook for about 45 minutes.Placed in a tight container in the refrigerator, the wraps will keep for a day, the blacks beans for a week and the jackfruit for 5 days.