I recently made this jackfruit black bean burrito wrap for Mark and it was 10/10. I didn’t want to forget about it so I’m sharing it here for you and I. This is one that I could make for many friends & family (who eat a bit differently than us) and they would really enjoy. It’s so easy too! I often have a batch of my stewed black beans made for Mark each week, so I use those to make this wrap extra enjoyable, but you can always use a can/jar of black beans for ease too. You may just have to spice it up a bit more. I still doctored up the jackfruit and bean mixture on the stovetop with a few good shakes of fiesta chili powder. It made the difference.
For Mark’s extra large wrap on this day, I used the large size of the Coyotas Cassava Tortillas. They stay soft and pliable when you warm them on the stovetop (I store in freezer and take out one at a time) as opposed to the Siete almond wraps. The Coyotas are pricey to order since they are not sold locally by me, but I order a big batch and only use once in awhile. We don’t go out to eat often on the norm so I can justify the cost of the Coyotas wrap and a package of jackfruit for a once in awhile meal. If you don’t do well with cassava though, the Siete almond wraps or similar will work. Also, even though I used the whole box of jackfruit for Mark’s one burrito shown, you could always split between two people too.
Another star item in this wrap (if you like heat) is the jalapeno Siete Salsa Cremosa. I just use a very small amount in Mexican-like dishes, but it really elevates the dish. Mark and I are both a tad addicted. I realize the olive oil used maybe be an inflammatory olive oil so I don’t go crazy with it, but it’s been a repeat purchase this summer. Maybe I’ll learn to make my own with high quality olive oil and roasted jalapenos & garlic. For now though I’m still buying it…. and maybe always will. I’m not “perfect” with all.
Another simple wrap idea shown below: freshly warm stewed black beans and an avocado, onion, cilantro base. I’m guessing he topped with some Siete sauce too. Ha.
Jackfruit Black Bean Wrap
serves 1-2
- 1 package of jackfruit – I find in fridge section by tofu at Whole Foods
- 1 drained can/container of black beans or 1 cup of my instant pot black beans (what I use) – use however much you wish of course – I used 1 cup for Mark
- a few good shakes of fiesta chili powder – you’ll need extra spices to taste if using canned beans as my stewed beans are already full of spices
- a small spoonful of Siete jalapeno crema sauce
- handful of fresh cilantro leaves
- wrap of choice, tidbits above in post – I used a large pliable wrap so it fit the 1 cup of beans and whole package of jackfruit for Mark, but a smaller wrap won’t fit as much
In a small sauté pan, heat up the package of jackfruit for 5-7 minutes, moving it around with a spatula here and there. I used a little coconut oil to prevent it from sticking. Once heated, add in the black beans and chili powder and continue to stir and heat until warmed. When ready, warm/toast your wrap in a separate skillet. Mix in the handful of cilantro to the jackfruit bean mixture. Add to the wrap and top with a spoon of Siete sauce. Use the spoon to mix it around a tad. ENJOY!
I’ve been making the following two recipes for me on repeat lately. A version of my buckwheat for breakfast and a mung bean kitchari of some sort for lunch topped with avocado and cilantro. I use my recipe as a base and tweak to what I’m feeling and have on hand. For dinner, I’ve been eating baked salmon and roasted zucchini or steamed broccoli often, sometimes sardines and warm veggies, and sometimes a veggie soup. I’m making a creamy cauliflower one for dinner tonight or maybe I’ll make a cauliflower “mash.” TBD. Ha. I hope this finds you well! Thanks for reading. Xx
