Jackfruit burrito bowl

Name: Jackfruit burrito bowl | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g tin Summer Pride Jackfruit in Water, drained; Bunch Grower’s Selection Coriander, stalks removed and finely chopped, leaves chopped; 1tsp paprika; 2tsp cumin; 300g Frozen for Freshness Sliced Mixed Peppers; 280g Asda Easy-Cook Long Grain Brown Rice, rinsed; 150ml Asda Fresh Soured Cream; Juice ½ Grower’s Selection Lime, plus extra to serve; 400g tin Sea Isle Black Beans in Salt Water, drained; 260g tin Smart Price Sweetcorn; 2tbsp rapeseed oil; 2tbsp tomato purée; ½ reduced-salt vegetable stock cube (made up to 200ml with boiling water)

This hearty vegetarian meal in a bowl teams pulled pork-style jackfruit with refried beans, rice and corn

By Asda Good Living,11th May 2021

Cook: 35 Mins

Serves: 4

Price: 98p per serving

Nutritional Information

Each 596g serving contains

Energy
2569kj
614kcal

31%

Fat
17.3g

Med
25%

Saturates
5.4g

Med
27%

Sugars
25.6g

High
28%

Salt
0.18g

Low
3%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
431kj/103kcal

Ingredients

400g tin Summer Pride Jackfruit in Water, drained

Bunch Grower’s Selection Coriander, stalks removed and finely chopped, leaves chopped

1tsp paprika

2tsp cumin

300g Frozen for Freshness Sliced Mixed Peppers

280g Asda Easy-Cook Long Grain Brown Rice, rinsed

150ml Asda Fresh Soured Cream

Juice ½ Grower’s Selection Lime, plus extra to serve

400g tin Sea Isle Black Beans in Salt Water, drained

260g tin Smart Price Sweetcorn

2tbsp rapeseed oil

2tbsp tomato purée

½ reduced-salt vegetable stock cube (made up to 200ml with boiling water)

Method

Tear the jackfruit apart with your hands until it looks like pulled pork.

Heat 1tbsp of the oil in a deep-sided nonstick frying pan over a medium-high setting. Add the jackfruit to the pan and fry, turning once halfway, for 6 mins or until it takes on a nice colour with some crispy bits. Reduce the heat and transfer the jackfruit to a plate.

To the same frying pan, add the remaining oil, the tomato purée, coriander stalks, paprika, 1tsp of the cumin and a pinch of black pepper. Gently fry for 2 mins or until the tomato purée darkens in colour.

Add the frozen peppers to the pan, along with 150ml water. Simmer over a medium heat for 15 mins.

Meanwhile, cook the brown rice according to the pack instructions.

Reserve 1tbsp of the chopped coriander leaves, then blitz the rest in a food processor or blender with the soured cream and lime juice to make a tangy sauce.

When the saucy peppers have cooked, add the jackfruit back into the pan and cook together for a further 5 mins.

Meanwhile, heat the sweetcorn in a separate pan, then drain well.

For the refried beans, put the black beans, stock and remaining cumin in a food processor or blender. Pulse to roughly blend, then pour into a deep-sided nonstick frying pan over a high setting. Cook for 4 mins or until the bean mixture thickens.

Divide the rice, jackfruit mixture, refried beans and sweetcorn between 4 bowls, arranging them in separate sections. Top with a drizzle of the coriander soured cream and a scattering of the reserved coriander. Serve with the extra lime juice and add to taste.