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Jackfruit Barbacoa Burrito Bowls

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Jackfruit Barbacoa Burrito Bowls are a flavorful, plant-based twist on traditional barbacoa. Tender, shredded jackfruit is cooked in smoky, savory seasonings and served with rice, beans, corn, and fresh toppings like avocado and salsa. Vegan, gluten-free, and packed with protein and fiber.

Ingredients

  1. For the Jackfruit Barbacoa:
    2 cans (14 oz each) young green jackfruit in brine (not syrup), drained and shredded
    1 tablespoon olive oil
    1 small onion, chopped
    2 cloves garlic, minced
    1 chipotle pepper in adobo sauce, chopped (optional, for heat)
    1 tablespoon adobo sauce (from the chipotle pepper can)
    1 tablespoon ground cumin
    1 tablespoon ground oregano
    1 teaspoon ground paprika
    1 teaspoon ground coriander
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon ground black pepper
    1 tablespoon apple cider vinegar
    1 tablespoon soy sauce (or tamari for gluten-free)
    1/2 cup vegetable broth
    Salt to taste
    For the Burrito Bowls:
    2 cups cooked rice (brown, white, or cilantro-lime rice)
    1 can (15 oz) black beans, drained and rinsed (or pinto beans)
    1 cup corn kernels (fresh or frozen)
    1 avocado, sliced
    1/2 cup salsa (store-bought or homemade)
    Fresh cilantro, chopped (for garnish)
    Lime wedges (for serving)

Instructions

For the Jackfruit Barbacoa: Drain the jackfruit, remove seeds, and shred using forks. Set aside.

  1. In a skillet, heat olive oil over medium heat. Add onion and sauté for 4-5 minutes until softened. Add garlic and chipotle pepper (if using) and cook for 1 minute.
  2. Stir in cumin, oregano, paprika, coriander, cinnamon, cloves, black pepper. Add shredded jackfruit, cook for 5 minutes to combine with spices.
  3. Add apple cider vinegar, soy sauce, adobo sauce, and vegetable broth. Stir to coat the jackfruit and simmer on low for 15-20 minutes, adding more broth if necessary. Shred further for a pulled texture. Season with salt.
  4. For the Burrito Bowls: Layer rice, black beans, corn, and jackfruit barbacoa in bowls.
  5. Top with avocado, salsa, and cilantro. Serve with lime wedges.
  6. Serve immediately or refrigerate for meal prep. Enjoy!

Notes

  1. For added heat, increase chipotle peppers or add fresh jalapeños.
  2. Use quinoa, cauliflower rice, or couscous instead of traditional rice for a different texture.
  3. Top with vegan cheese or sour cream for extra flavor.
  4. If using canned jackfruit, make sure it’s in brine (not syrup) for savory dishes.

Nutrition

Find it online: https://thefamilycooking.com/jackfruit-barbacoa-burrito-bowls/