Vegan Instant Pot: Jackfruit and Black Bean Burritos Recipe

Vegan Instant Pot: Jackfruit and Black Bean Burritos Recipe - You’ll want to buy jackfruit canned in brine, which is known as green, or unripe. Here, it’s prepared as a filling for burritos, and pot-in-pot cooking allows you to cook your jackfruit and warm up your black beans all at the same time.

Serves 4
Vegan Instant Pot: Jackfruit and Black Bean Burritos Recipe

Ingredients for Vegan Instant Pot: Jackfruit and Black Bean Burritos Recipe:

  • 1½ cups cooked black beans, or 1 (15-ounce) can beans, rinsed and drained
  • 2 (20-ounce) cans green jackfruit, packed in brine
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 tablespoons chili powder
  • ½ teaspoon fine sea salt
  • ¾ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • 1 canned chipotle in adobo sauce, minced
  • 1 tablespoon tomato paste
  • 4 burrito-size flour tortillas, warmed
  • 2 cups steamed rice or Mexican-Style Rice
  • 2 cups shredded romaine lettuce
  • ½ cup vegan sour cream or chipotle cashew cream

Directions for Vegan Instant Pot: Jackfruit and Black Bean Burritos Recipe:

  1. Put the beans in a 1½-quart stainless-steel bowl. Rinse the jackfruit under running water. Drain well, then transfer to a cutting board. Cut off and thinly slice the tougher cores and seeds, then pull the stringy part of the jackfruit into shreds.
  2. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 5 minutes, until softened and just beginning to brown. Stir in the chili powder, salt, orange juice, lime juice, and soy sauce, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the jackfruit, then use a spoon to arrange it in an even layer. Add the chipotle and tomato paste in dollops on top of the jackfruit; do not stir them in. Place the tall steam rack in the pot, making sure all of the legs rest firmly on the bottom, and place the bowl of beans on top of the rack.
  3. Secure the lid and set the Pressure Release to Sealing. Press Cancel to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  4. Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, remove the bowl of beans and the steam rack. Stir the jackfruit mixture to incorporate the chipotle and tomato paste.
  5. Place each warmed tortilla on top of a 12-inch square of aluminum foil. Use a slotted spoon to spoon the jackfruit onto the bottom third of the tortillas, then spoon on the black beans, rice, lettuce, and sour cream. Tucking in the sides of the tortillas, roll tightly from the bottom to form burritos. Wrap the burritos with the aluminum foil and serve warm.

For a milder version, leave out the chipotle.

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