Whip up a tasty Tex-Mex meal to rival any restaurant with these delicious Vegan Burrito Bowls, packed with tasty jackfruit carnitas, black beans, fajita vegetables, and quinoa. #Veganuary
Hiii buddies and happy Monday! I hope you guys had a fun weekend 🙂 So as I mentioned in my last post, I am trying out Veganuary this month! I'm already about 75% vegan in my everyday eating, but I thought I would try to pose myself the additional challenge and see what happens. I participate in a lot of themed days and weeks, and this got me to thinking, why don't I organize a themed event?! So I gathered up a few foodie friends and created a Vegan Recipes for #Veganuary day! I am sharing these incredible Vegan Burrito Bowls with Jackfruit Carnitas, and I am so excited to see what everyone else has created!
Okay so I won't lie to you, my post Friday was definitely not my favorite? It wasn't what I was planning on posting for the first post of the year, but then it just happened that time got away from me {as usual} and all I had ready was that planned drink. The recipe was good but the photos were just not up to my usual standard and I felt so blah about the whole thing. These vegan burrito bowls however... they turned out so bright and beautiful and I just ADORE the photos!!! So we will think of the first post as the "free trial" post ? Also let that serve as a lesson to you, always try your best even if sometimes your best on that day isn't up to your usual. It's ok. We're only human!
Let's talk about these vegan burrito bowls with jackfruit carnitas. Not only do I love the photos, but they came out SO GOOOOOD. The whole point of me sharing vegan recipes and harping on this whole thing is to show you guys that vegan food can be as good and satisfying as meat! I really, really promise. To make these jackfruit carnitas, all you need is a can of jackfruit and a can of enchilada sauce. I decided to be fancy and also saute some onions first, but you really don't have to if you want to make things easier! After it simmered for a while and got all thick, saucy, and delicious, I served it over quinoa with some creamy black beans, sautéed fajita veggies, sliced avocado, and a sprinkle of cilantro. Jackfruit is inherently pretty void of protein {or carbs or calories or anything, really} so I do like to serve it with something else that brings the protein to the table like the quinoa and beans!
As always, please check out my other blogger friends' amazing creations! Most of these ladies do not usually cook vegetarian or vegan, so I am super proud of them for getting out of their comfort zone and whipping up such tasty recipes!
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- Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
- Baba Ganoush by Lemon Blossoms
- Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
- Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
- Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
- Instant Pot Chipotle Sofritas by Herbivore Cucina
- Moroccan Eggplant with Chermoula by Caroline’s Cooking
- Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
- Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
- Vegan Artichoke Hummus by A Day In The Life On The Farm
- Vegan Baked Oats and Vegetable Bites by Cook With Renu
- Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
- Vegan Cookie Dough Energy Balls by Veggie Lexi
- Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
- Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
- Vegan Khoresh Bademjan by Palatable Pastime
- Vegan Mushroom Stroganoff with Tofu by Simple and Savory
- Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
- Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Vanilla Chai Oatmeal by Fairyburger
- Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat
Well, that is all from me!! Even if you have no plans on becoming a vegan anytime soon, definitely give these vegan burrito bowls with jackfruit carnitas a try. They are so tasty, satisfying, and easy to make!
- *for the jackfruit carnitas*
- 1 can jackfruit in brine
- 1 can red enchilada sauce
- ¼ cup chopped white onion
- 1 tablespoon olive oil
- *for the black beans*
- 1 can black beans
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- *to serve*
- 2 cups cooked quinoa
- ½ white onion, sliced thickly
- 1 bell pepper, sliced into strips
- 1-2 teaspoon olive oil
- salt as needed
- 1 avocado, sliced
- cilantro and fresh lime, to serve
- First, prepare the jackfruit carnitas. Drain the brine and rinse well.
- In a medium nonstick pot, heat up the olive oil and chopped onion over medium-high heat. Add in the rinsed jackfruit and saute, stirring often, for 5-7 minutes, until onions are softened and translucent.
- Add in the can of enchilada sauce, turn heat down to low, and cover the pot. Let jackfruit mixture simmer for 20-30 minutes, until sauce is thickened and jackfruit pieces are falling apart.
- To make the beans, pour 1 can of black beans (including the liquid) into a small nonstick pot. Add in all the spices, and turn heat to medium. Allow to simmer for 15-20 min, stirring occasionally, until beans become creamy and liquid has mostly evaporated.
- While the jackfruit and beans cook, prepare quinoa according to package directions.
- To make the fajita vegetables, heat a saute pan over medium-high with the olive oil. Add in the sliced onion and peppers, and season with some salt. Cook, stirring often, until vegetables are soft and golden brown.
- To serve, divide the quinoa among 4 bowls. Top with some beans, jackfruit carnitas, fajita vegetables, avocado, fresh cilantro, and a squeeze of lime. Enjoy immediately!
Caroline says
I've been intrigued to try jackfruit in savory dishes ever since I first started seeing them. I love the sweeter ripe version but haven't tried cooking it for savory dishes. This looks like a great place to start, though. Thanks for hosting!
valentina says
I love it as fresh fruit too, but I haven't been able to find it in a manageable size very often! They are usually so huge and what does one even do with the leftovers ? I love using the canned jackfruit for savory dishes like this and it's usually packed unripe so it's not as sweet!
Lindsay @ The Live-In Kitchen says
This sounds delicious! Always looking for new jackfruit recipes. Pinned!
Karen says
You can buy jackfruit in a can? I had no idea. I always see that giant watermelon sized jackfruit in the produce section and think "what would I do with the leftovers?" This is good to know!!!
valentina says
Yes you can! I am partial to the one from Trader Joe's as I find it has the least briny/vinegar-y taste, but I've also seen it in other grocery stores. It is much easier to work with than fresh, and it is usually less sweet than the fresh fruit as well so it lends itself to savory dishes!
Lisa Kerhin says
I've never had Jackfruit, this may be the recipe I try it in!
valentina says
It's really good, I promise! It soaks up whatever flavors you cook it with, so it's very versatile!
Heather @ Join Us, Pull up a Chair says
I'm so intrigued by jackfruit. There's a vegan restaurant in my town that serves a pulled jackfruit sandwich and everyone has raved about it. I so need to try it!
Kathy says
I cannot wait to try this dish! It is definitely packed with flavor. Thanks for sharing and for hosting this fun event!
Lexi says
Oh. My. Gosh. YUM! I've been dying to try jackfruit and I think this recipe is definitely going to be how I try it - it looks phenomenal! Thanks for sharing!
Wendy Klik says
What a great idea using jackfruit as a stand in for the pork. Love it.
Colleen - Faith, Hope, Love, & Luck says
This is one vegan dish I can totally get behind. The color, the taste, pretty much the everything!!!
Farrah says
I had jackfruit for the first time last year and I ended up really liking it! These bowls look awesome! <3
Sue Lau says
That jackfruit is amazing isn't it? And using the canned avoids the messy issues prepping the fresh.
Erin Vasicek says
Thanks for pushing us a little outside our comfort zones for this event! I especially love your dish.
Cheese Curd In Paradise says
I want to try jackfruit even more after reading the recipe! I did not realize it was so easy to prep, and the flavors sound wonderful!
Renu says
Never tried something with jackfruit in this way. The bowl is so tempting, I can finish all that now.
Geetha Priyanka says
Jackfruit is one of my favourite fruit in back home India. Though I haven't tried unripe, I feel I should start with this recipe.
Kate says
I've never tried jackfruit but I need to - these look great!
Anne Lawton says
I'v only had jackfruit once and was surprised at how meaty the texture was. I'm going to have to give it a try again!
Rita C. Donnell says
OMG! Good idea. I can't wait for more. I 'll try this tomorrow. Thanks for awesome sharing.
Saul T. Balls says
This was fantastic!! So tasty and simple. This will be on my rotation for sure! I took the left over jackfruit and put it over my salad for lunch the next day.
valentina says
Thank you for your feedback, Mathew! Glad to know it was a success.
Iron Door Saloon says
This is one vegan dish I can totally get behind. The color, the taste, pretty much the everything!!!