Raw Jackfruit Burrito Recipe
If you’re craving a unique yet delicious Mexican dish, look no further than this Raw Jackfruit Burrito. A medley of flavors combined into a hearty wrap, this burrito is a showstopper. Layered with flavorful rice, spicy sautéed rajma (kidney beans), Jamaican-inspired spiced raw jackfruit, tangy salsa, sour cream, and a sprinkle of cheese, it’s a perfect fusion of Mexican and Indian flavors. Packed into a warm tortilla, this dish is bound to become a favorite among your friends and family. It’s not just a meal; it’s an experience. Whether for lunch or dinner, the flavors and textures will make this a memorable culinary creation.
Ingredients
| Ingredients for Raw Jackfruit Mixture | Quantity |
|---|---|
| Raw Jackfruit (Kathal), peeled and cut into small chunks | 200 grams |
| Onion, sliced | 1 |
| Garlic, chopped | 4 cloves |
| Ginger, chopped | 1-inch piece |
| Cumin powder (Jeera) | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Cinnamon powder (Dalchini) | ½ teaspoon |
| Paprika powder | 2 teaspoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Salt | To taste |
| Ingredients for Refried Beans (Rajma) | Quantity |
|---|---|
| Rajma (Large Kidney Beans), soaked and boiled | ½ cup |
| Onion, chopped | 1 |
| Tomato, chopped | 1 |
| Garlic, chopped | 4 cloves |
| Cumin powder (Jeera) | 1 tablespoon |
| Red Chilli powder | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Ingredients for Rice | Quantity |
|---|---|
| Cooked rice | ¼ cup |
| Dried thyme leaves | 1 tablespoon |
| Paprika powder | 1 tablespoon |
| Salt | To taste |
| Ingredients for Fajitas | Quantity |
|---|---|
| Red Bell pepper (Capsicum), sliced | ½ |
| Yellow Bell pepper (Capsicum), sliced | ½ |
| Green Bell pepper (Capsicum), sliced | ½ |
| Onion, sliced | 1 |
| Paprika powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Salt and pepper | To taste |
| Other Ingredients | Quantity |
|---|---|
| Sour cream | 1 cup |
| Tomato salsa | 1 cup |
| Tortillas | 2 |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Instructions
Step 1: Prepare the Refried Rajma
Start by pressure cooking the rajma beans. Add soaked and boiled rajma to a pressure cooker with 2 cups of water and a pinch of salt. Cook for about 30 minutes, allowing the pressure to release naturally once done. Set the cooked rajma aside.
Step 2: Make the Raw Jackfruit Mixture
Heat some oil in a skillet over medium heat. Add chopped garlic and sauté until fragrant and softened. Then, add sliced onions and sauté until they turn translucent and slightly crispy. Add the raw jackfruit chunks to the skillet, followed by the cumin powder, black pepper, cinnamon powder, paprika, turmeric powder, and salt. Stir everything together, allowing the jackfruit to soak up the spices and cook for 8–10 minutes. Once the jackfruit is tender, remove from heat and set aside.
Step 3: Prepare the Refried Beans
In a separate skillet, heat some oil and sauté chopped garlic until soft. Add chopped onions and cook until golden. Add the chopped tomatoes, cumin powder, red chili powder, black pepper powder, sugar, and salt to taste. Stir everything together, cooking until the tomatoes soften and the flavors blend. Once the mixture thickens and combines well, add the cooked rajma beans to the skillet. Let it cook for another 5-7 minutes until the rajma is fully integrated into the flavors, creating a rich and creamy consistency.
Step 4: Prepare the Rice
In a small saucepan, warm the cooked rice over low heat. Stir in dried thyme leaves, paprika powder, and salt to taste. Let it cook for 2-3 minutes to blend the flavors, then remove from heat.
Step 5: Sauté the Fajita Vegetables
In another skillet, heat some oil over medium heat. Add the sliced red, yellow, and green bell peppers, along with onions. Sprinkle with paprika powder, cumin powder, salt, and pepper. Sauté the vegetables for 5-7 minutes until they are slightly tender but still vibrant. Set aside.
Step 6: Assemble the Burritos
Lay out the tortillas on a clean surface. Start by adding a spoonful of the flavorful rice in the center of each tortilla. Layer on some of the refried rajma, followed by the spiced jackfruit mixture. Top with sautéed fajita vegetables, sour cream, and tomato salsa. For extra indulgence, sprinkle some grated cheese over the top.
Step 7: Roll and Serve
Carefully fold in the sides of the tortilla and roll it up tightly to encase all the delicious fillings. Repeat with the second tortilla. Once assembled, serve the burritos with additional salsa or sour cream on the side, or enjoy as they are!
Serving Suggestions
These Raw Jackfruit Burritos make an excellent vegetarian lunch or dinner option. Serve them alongside some crispy tortilla chips, a fresh Mexican salad, or even a chilled glass of iced tea. The vibrant colors and bold flavors will not only satisfy your hunger but also impress your guests with the unique combination of ingredients. Whether you enjoy them solo or share with friends and family, this burrito will quickly become a staple in your kitchen.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fiber | 8g |
| Fat | 9g |
| Sodium | 500mg |
| Sugars | 6g |
Enjoy making and savoring this vibrant and hearty Raw Jackfruit Burrito that’s sure to make a mark on your taste buds! It’s the perfect balance of spicy, savory, and fresh, wrapped up in a tortilla for an irresistible meal.
