vegan burrito bowls with jackfruit carnitas
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.
Servings: 4
Ingredients
- *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
Instructions
- 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!