Vegan Jackfruit Burritos Recipe—Gluten-Free, Dairy-Free – Mikey’s LLC. Skip to content

vegan barbecue jackfruit burritos


  • 6 Mikey’s Gluten-Free Cassava Burrito-Size Tortillas
  • Avocado or grapeseed oil cooking spray
  • 2 (14 ounce) cans jackfruit, packed in water, drained
  • 4 teaspoons extra virgin olive oil
  • 1 medium red onion, diced
  • 1 yellow bell pepper, julienned
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 teaspoon raw honey
  • 2 tablespoons dark chili powder
  • 1 tablespoon cajun seasoning
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup sugar-free barbecue sauce
  • 3 avocados
  • 2 fresh limes
  • 2 cups cooked white rice
  • 3 plum tomatoes, diced
  • 1 bunch fresh cilantro, chopped


  1. Heat a large, nonstick skillet over medium low heat. Spray both sides of burrito-size tortillas lightly with cooking oil spray and place in skillet, one at a time. Grill on both sides until soft and pliable, about 20 seconds for each side. Remove to a plate and set aside.
  2. Place drained jack fruit in a bowl and pull apart until shredded. Set aside.
  3. Return skillet to medium-low heat. When pan is hot, add olive oil, onion, peppers and a pinch of salt. Cook until soft. 
  4. Add garlic, brown sugar, chili powder, cajun seasoning and cumin. Cook 1 minute more.
  5. Add shredded jackfruit, black beans and barbecue sauce sauce. Bring to a boil and then reduce heat and simmer until thickened, about 10 minutes.
  6. While jackfruit simmers, combine avocado, juice from both limes and a pinch each of salt and pepper. Mash avocados with a fork until slightly chunky.
  7. Layer burritos with cooked rice, jackfruit mix, avocado mash, diced tomatoes and cilantro.
  8. Fold burritos, cut in half and serve.