Main Course

Spicy Jackfruit Burritos

Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life.

See How the Jackfruit Company Got Started for the story behind this recipe.



  • 2 10-oz. packages Jackfruit Company Tex-Mex jackfruit
  • 2 Tbs. non-GMO safflower oil, plus extra for baking pan
  • 1/2 small brown onion, peeled & thinly sliced
  • 1 fresh Hatch chile (or any mild green chile), seeded & thinly sliced
  • 1 cup fresh white corn kernels
  • 2 cloves garlic, minced
  • 1/4 cup canned enchilada sauce (hot if you can take it!)
  • 4 oz. fresh organic goat cheese, crumbled
  • 4 burrito-size whole-grain tortillas
  • Handful of chopped fresh cilantro
  • Lime wedges


1. Pre-heat oven to 350°F. Oil bottom of 9×13-inch baking dish (glass or ceramic is best).

2. In large skillet, heat 2 Tbs. oil over medium heat. Add onions and chiles, and cook, stirring, until slightly softened, about 5 minutes. Add corn, and cook 2 minutes more; add garlic, and cook 1 minute more. Add enchilada sauce and jackfruit, and cook until just heated through. Stir in goat cheese.

3. Warm tortillas slightly, covered, in oven or microwave. Fill each tortilla with 1/4 jackfruit mixture and place, seam-side down, in baking dish. Bake until thoroughly warmed, 12–15 minutes. Sprinkle with chopped cilantro and serve with lime wedges on the side.