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Pulled Jackfruit Burritos

Cook Time45 mins
Course: Main Course
Cuisine: American
Servings: 4


Chile sauce

  • 2 fresh Poblano chilis or dried California chilis stemmed and seeded (Notes)
  • 1 red bell pepper seeded and chopped
  • 2 teaspoons onion powder
  • 1 teaspoon Mexican chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 can 20 oz green jackfruit in brine or water
  • 1 teaspoon olive oil
  • Salt to taste

Caribbean Black Beans

  • 1 teaspoon oil
  • ½ cup chopped onion
  • 4 cloves garlic finely chopped
  • 1 ½ cups cooked black beans Notes or 2 x 15 oz can
  • 1 cups Roma tomatoes diced
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • teaspoon Cayenne pepper


  • 2 ripe avocados
  • 2 tablespoons minced red onions
  • 2 teaspoons lime juice
  • 1 teaspoon crushed garlic 1 clove
  • Pinch salt
  • Pinch Cayenne pepper


  • Diced tomatoes or salsa
  • ½ cup minced cilantro
  • 1 lime cut into wedges
  • 4-6 large collard leaves shaved and stem removed


  • 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.
  • 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.


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.
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