Vegan Jackfruit Carnitas

Ingredients

• 2 cans Young Green Jackfruit in Brine (14‑oz cans, drained, rinsed, and shredded by hand)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 whole Jalapeño Pepper (seeded and minced; adjust for heat)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1 teaspoon Ground Cumin
• ¼ teaspoon Cayenne Pepper (optional for extra heat)
• 1 cup Tomato Puree (unsalted, can use canned crushed tomatoes blended)
• to taste Salt
• to taste Black Pepper
• 8 pieces Large Flour Tortillas (4 for burritos, 4 for quesadillas; can use gluten‑free tortillas)
• 1 cup Vegan Shredded Cheese (optional for quesadilla; soy‑based)
• 1 whole Avocado (sliced, for serving)
• ½ cup Fresh Salsa (store‑bought or homemade)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Drain and Shred Jackfruit

   Open the cans, pour the jackfruit into a colander, rinse under cold water, then use your hands or two forks to pull apart the pieces into shreds resembling pulled pork.

   Time: PT5M

2. Prep Aromatics

   Dice the onion, mince the garlic, and finely chop the jalapeño (remove seeds if you prefer less heat).

   Time: PT5M

3. Sauté Onion, Garlic, and Jalapeño

   Heat olive oil in a large skillet over medium heat. Add the onion and sauté 3‑4 minutes until translucent, then add garlic and jalapeño and cook another 1‑2 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Spices and Tomato Puree

   Stir in smoked paprika, cumin, cayenne, salt, and pepper. Pour in the tomato puree, mix well, and let simmer for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium heat

5. Cook Down the Jackfruit

   Add the shredded jackfruit to the skillet, toss to coat with the sauce, and cook uncovered for about 10 minutes, stirring occasionally, until most of the liquid evaporates and the mixture looks dry and slightly caramelized.

   Time: PT10M

   Temperature: Medium‑high heat

6. Air‑Fry for Meaty Texture

   Transfer the cooked jackfruit to the air fryer basket in a single layer. Air‑fry at 400°F for 10 minutes, shaking the basket halfway through, until the edges are crisp and the texture feels meaty.

   Time: PT10M

   Temperature: 400°F

7. Assemble Burritos

   Warm the flour tortillas briefly (microwave 15 seconds or on a dry skillet). Place a generous scoop of the air‑fried jackfruit in the center, add sliced avocado, salsa, and cilantro. Fold the sides and roll tightly.

   Time: PT5M

8. Make the Ultimate Jackfruit Quesadilla (Optional)

   Lay a tortilla on a clean surface, sprinkle ½ cup vegan shredded cheese, add ½ cup of the jackfruit mixture, top with another tortilla. Lightly spray with oil and air‑fry at 380°F for 5 minutes, flipping halfway, until cheese melts and both sides are golden.

   Time: PT5M

   Temperature: 380°F

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g