I’ve gone for a jackfruit recipe this week because I recently jumped on an offer for 24(!) cans of the stuff, so really need to get through it. I initially thought of making a jackfruit chilli-sin-carne. However, refreshed from my holiday last week, I fancied a challenge. Chilli-sin-carne, although delicious, is quite similar to other recipes already on this site. No, I wanted a departure from familiar ground. A departure that took me to Mexico (figuratively).

What’s more, I was surprised by the dearth of high quality jackfruit burrito recipes out there. As a food blogger, I often have what I think is a brilliant idea only to find it has been done a million times before. No big names in the food blogging world have covered these.

I haven't had much experience with burritos but, from the anecdotal evidence on google and Reddit, the difference between burritos and fajitas is that the burrito tortilla is made from wheat flour, instead of maize, and the presence of rice – hooray for carbs on carbs!

To be honest, I quickly caught on to the appeal of burritos. With a couple friends at the ready as testers, I set up a full kitchen-counter station with bowls of BBQ jackfruit, peppers and onions, homemade refried beans, Mexican rice, guacamole and salsa, all next to a stack of warm tortillas. I enjoyed the batch production: you get into a flow, hands quickly learning the motions. And when you’re done you’ve got a pile of tightly wrapped foil packages of deliciousness.

Most importantly though, these burritos tick pretty much every flavour box. Spiciness comes from cayenne pepper and fresh chilli, guacamole and refried black beans provide a creamy satisfaction and there’s a tangy-sweetness from the barbecue sauce. Textures vary wildly too, with crisp pico de gallo and nubbly Mexican rice.

A bonus: I managed to figure out a way to make Mexican rice without too much hassle. I used tomato puree instead of crushing fresh tomatoes, and it worked like a charm, colouring every grain scarlet red. Mexican rice is not just filler; you dry-toast or fry the rice grains prior to boiling which adds an additional dimension of flavour. I hope you enjoy making these as much as I did. Perhaps I’ll have become a burrito wizard by the time I finish those 24 cans – or perhaps you, lovely readers, have some ideas I can test out for my mountain of jackfruit?!

Jackfruit Burritos

Serves 4-6
Prep time:
30 mins
Cook time:
30 mins


(see optional substitutions below, too)

  for the pico de gallo
500g/1.1lbsripe tomatoes, diced
½ tspfine salt
½red onion, diced
¼ cupfinely chopped coriander
1green chilli, deseeded, finely chopped (omit if sensitive to heat)
1lime, juice of
  for the bbq jackfruit
3 tbspneutral oil e.g. sunflower
1onion, sliced
3peppers (aka capsicums), any colour, deseeded and sliced
1 tbspsmoked paprika
1 tspground cumin
¼ tspcayenne pepper (use less if sensitive to heat)
1 tspdried oregano
¼ tspground black pepper
½ tspyellow mustard seeds
2 cans (drained weight per can 280g/10oz)jackfruit in brine, drained, rinsed, dried and roughly chopped (e.g. this one US/UK*)
3/4 cuptomato ketchup
½ tbspsoy sauce
½ tbspcider vinegar
1 tbspblack treacle (aka blackstrap molasses)
1 tbspdark brown sugar
  for the Mexican rice
185g/1 cupwhite long-grain rice, rinsed
1 tbspneutral oil e.g. sunflower
3 mediumgarlic cloves, sliced
1½ tsptomato puree
½ tspground cumin
  for the black beans
1½ tbspextra-virgin olive oil
2 mediumgarlic cloves, sliced
½ tspcumin seeds
½ tspsmoked paprika
1 x 400g/14oz canblack beans, drained and rinsed
⅛ tspfine salt
  for the guacamole
4 mediumavocados, scooped out and roughly chopped
½ smallonion, diced
¼ tspfine salt
1lime, juice of
  for assembly
8 largewhite flour tortillas


    For the pico de gallo:

  1. Put the diced tomatoes in a colander set over a bowl and sprinkle them with the salt. The excess moisture will start to drain out. Leave for 20 minutes minimum.
  2. Gently press the tomatoes to squeeze out more juice, then discard the juice. In a small mixing bowl gently combine the tomatoes with the onion, coriander, chilli and lime juice. Set aside.

For the jackfruit:

  1. In a large saucepan, fry the onion and peppers in the oil for 10 minutes over a medium-high heat.
  2. Add the smoked paprika, cumin, cayenne pepper, dried oregano, black pepper and mustard seeds, stir well and fry for 5 more minutes.
  3. Add the jackfruit and mix until it's coated. Now add the tomato ketchup, soy sauce, cider vinegar, treacle and sugar and stir well. Bring to a boil, then reduce to a low simmer and cook for 10 minutes. Set aside.

For the Mexican rice:

  1. Heat the oil in a non-stick medium saucepan over a medium heat. Add the rice grains and fry for around 7 minutes, stirring occasionally, until golden brown. Add the garlic, tomato puree and cumin, stir well and fry for a few more minutes.
  2. Add 1¾ cups water and bring to a boil. Turn down to a low simmer, cover, and cook until the water has been absorbed by the rice (about 15 minutes). Taste it to check the rice is done. If not, add a little water and continue to cook until done.

For the black beans:

  1. Heat the oil over a high heat in a small or medium frying pan.
  2. Fry the garlic and cumin seeds for 2 minutes, then add the beans and smoked paprika. Fry for 1-2 more minutes, add the salt, and set aside.

For the guacamole

  1. Put the avocado in a small mixing bowl and use a potato masher or fork to mash until a few chunks remain but it is mostly smooth. Mix in the onion and salt.
  2. Drizzle the lime juice over the surface of the guacamole to prevent it from browning. Mix in the lime juice at the last minute.

To assemble:

  1. Warm the tortillas slightly in the microwave or in a low oven. Spoon lines of jackfruit, rice, beans, pico de gallo and guacamole next to each other on a tortilla. Do not overfill it.
  2. Rotate the tortilla so the lines are horizontal to you. Fold the sides in first, hold them there with your fingers, then bring up the bottom flap over the fillings with both thumbs.
  3. Pull the bottom flap taut over the fillings and sides, then roll forward, tightly and away from you, until the whole burrito is secured.
  4. If you like, rewrap the burrito in aluminium foil to keep the burrito warm.

Optional substitutions:

listed ingredient can be swapped for
green chilli red chilli
neutral oil olive oil, rapeseed (canola) oil
yellow mustard seeds ½ tsp English mustard or ¼ tsp mustard powder
soy sauce tamari
black treacle 1 tbsp dark brown sugar
black beans pinto beans