spicy chipotle bbq jackfruit and white bean burrito bowls
A chipotle bowl like the Chipotle bowl, but better.
Ingredients
- 2 cans jackfruit in brine, drained
- 1 can white beans (Great Northern or cannellini are my favorites)
- 1/2 cup ketchup
- 1/3 cup dark brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 3 chipotle chilis in adobo, chopped
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup beer (or vegetable broth)
- 2 avocados, diced
- 1 jalapeno, deseeded and chopped
- 1/3 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 4-6 cups steamed rice
- shredded lettuce, sour cream, shredded cheddar cheese, and tortilla chips, to serve
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Shred the drained jackfruit with your fingers or two forks and toss into the skillet. Cook 5-8 minutes until most of the moisture has evaporated, stirring a few times.
- Add in the white beans, then stir in the ketchup, brown sugar, molasses, Worcestershire, chipotle chilis, smoked paprika, garlic, onion, and beer or broth. Bring to a simmer, then lower the heat and cook, covered, until thickened and saucy, stirring occasionally, about 10-15 minutes. If the sauce begins to dry out, add an additional 1/4-1/2 cup beer/broth. Monitor the heat to ensure nothing burns.
- To make the avocado salsa, toss together the avocados, jalapeno, cilantro, lime juice, and a pinch of salt.
- Divide rice into bowls. Top each with shredded lettuce, jackfruit and beans, avocado salsa, sour cream, and cheese, as desired. Serve with tortilla chips!
Notes
*Homemade tortilla chips: Slice 8-10 yellow corn tortillas into 4-6 triangles each. Spread in an even layer on a large baking sheet. Spray both sides lightly with oil. Bake at 425 for 8-10 minutes until crispy. Watch closely! Remove from oven and toss with flaky salt.