Tumerico Burrito Recipe

Drain and rinse the jackfruit in brine, then pat dry and shred with forks to resemble pulled meat.

In a large skillet over medium heat, add olive oil and sauté onion until translucent, 3–4 minutes.

Add shredded jackfruit and stir in spices: turmeric, cumin, smoked paprika, and garlic powder. Cook, stirring occasionally, for 5–7 minutes until the jackfruit starts to pan-fry and brown at the edges.

Pour in orange juice and lime juice; cook for another 2–3 minutes, letting the flavors meld. Season with salt to taste. Keep warm.

Rinse the rice under cold water until the water runs clear. Combine rice, water, and olive oil in a pot; bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork and stir in lime juice and chopped cilantro. Adjust salt if needed.

In a skillet, warm olive oil over medium heat. Add cooked beans and spices (cumin, smoked paprika) and cook 5–8 minutes, stirring to coat beans evenly. Season with salt to taste.

In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let flavors meld for at least 15 minutes.

In a blender, combine cilantro leaves, water, lime juice, garlic powder, salt, and olive oil. Blend until smooth, adding more water a tablespoon at a time to reach desired consistency.

If using dried cashews, soak them for at least 4 hours or use a quick soak method. Drain and rinse. Blend cashews with water, lemon juice, and salt until very smooth and creamy. Adjust thickness with more water if needed.

Warm the flour tortillas in a dry skillet or on a griddle for about 30–60 seconds per side until pliable.

To assemble each burrito: lay a tortilla flat, add a generous portion of tumerico carnitas, a scoop of cilantro-lime rice, a spoon of beans, a spoon of salsa, a drizzle of cashew cream, and a drizzle of garlic cilantro sauce. Add spinach if desired, then roll tightly.

In a bowl, toss spinach, cherry tomatoes, cucumber, and red onion. Whisk together olive oil, lemon juice, salt, and pepper; drizzle over salad and toss to coat. Serve on the side with the burritos.