Try a Jackfruit Burrito Bowl for a vegetarian dish that features the same look and texture of red meat. Jackfruit Burrito Bowl is a good source of fiber.
What You Need
Original recipe yields 4 servings
1 cup instant brown rice, uncooked
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 cans (20 oz. each) green jackfruit in water, rinsed
1 can (15.5 oz.) black beans, rinsed
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup cherry tomatoes, cut in half
1 cup frozen corn, thawed
1 avocado, chopped
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1/4 cup chopped fresh cilantro
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Let's Make It
Cook rice as directed on package, omitting salt and substituting the dressing for 1/4 cup of the water. Meanwhile, remove and discard core and any seed pods from jackfruit. Coarsely chop remaining fruit.
Cook jackfruit in large skillet on medium-high heat 5 min. or until fruit pieces are lightly browned on bottoms. Add beans and salsa; mix well. Simmer on medium-low heat 6 to 8 min. or until heated through, stirring occasionally.
Spoon rice into 4 shallow bowls; top with jackfruit mixture and remaining ingredients.
How to Cut the Jackfruit
The core of jackfruit is woody and tough so should be discarded. Canned jackfruit is typically triangular in shape. Cut the center hard section off any pods, then use the soft fleshy portions.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.