Jackfruit Carnitas Burrito Bowl with Mango Salsa

Ingredients

• 560 g tinned young green jackfruit in brine
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 ripe mango
• 1 red chilli
• 2 lime
• 300 g basmati rice
• 400 g tinned black beans
• 2 tbsp olive oil

Method

1. 1

   Drain and rinse the jackfruit, then use your hands to shred the pieces into a pulled texture. Toss with smoked paprika, cumin, garlic powder, olive oil and a pinch of salt.

2. 2

   Spread the jackfruit onto a lined baking tray and roast at 210°C for 25–30 minutes until the edges are crispy and caramelised, turning halfway.

3. 3

   Cook the basmati rice according to packet instructions. Drain and rinse the black beans and warm them in a small pan with a pinch of cumin and salt.

4. 4

   Make the mango salsa by dicing the mango, finely slicing the red chilli and mixing with the juice of one lime and a pinch of salt.

5. 5

   Assemble the bowls with rice, black beans and crispy jackfruit, then pile the mango salsa on top and finish with a squeeze of fresh lime.