Baked Jackfruit Burritos with Dairy Free Jalapeno Cheddar Sauce

Sweet and spicy seasoned jackfruit, sauteed peppers and onions and black beans are baked into flour tortillas and topped with a spicy dairy free jalapeno cheddar sauce. 


This recipe was first created years ago with chicken and cheese, that I have now transformed into the delicious vegan version it is today!  If you're a regular shopper at Trader Joe's, then you're in luck, because everything in this recipe can be found at TJ's (except for the non-dairy cheddar cheese which some TJ's don't carry).

If you're like me and used to have dairy and meat, or you still do but you're looking for a plant based meal option, I can promise you that you won't even notice the difference.

What is Jackfruit?

Jackfruit is exactly what it reads as - it's actually a fruit that has a mildly sweet flavor to it, and can be used in place of meats in a variety of recipes.  When shredded, it has the appearance and texture of shredded meat, and can take on whatever flavor you give it.  You can learn more about jackfruit and other recipes to use with it by clicking here.

How to Make Jackfruit Burritos

For this recipe and most other recipes I use with jackfruit, I first start by shredding the fruit, seasoning it with all the goodies and then baking it to remove some of the moisture, so you get a crispier texture.

In addition to the jackfruit, I also added sauteed peppers and onions and a can of black beans.  

To save time, you can also use a packet of taco seasoning mix instead.  The only difference will be that you would want to add the coconut sugar in with it so you get that perfect balance of sweet and spicy.

To get that perfectly crispy and crunchy tortilla, be sure to brush some olive oil over the tortillas before they go in the oven, and grease your pan so the bottoms get crispy as well.

Other Options for Toppings

If you don't feel like making the cheese sauce, no worries!  I've also topped these with guacamole and/or fresh pico de gallo (Trader Joe's makes the best pico).  To make fresh, perfect homemade guacamole, try this recipe:

The Recipe

This recipe is completely vegan and Arbonne 30-Day approved (if using GF tortillas).  Feel free to add whatever else you would like to the burritos.  They keep well and warm up easily in the oven the next day, so leftovers can be a great lunch!

Baked Jackfruit Burritos with Dairy Free Jalapeno Cheddar Sauce


  • 1 20oz can jackfruit drained
  • 1 16oz bag frozen mixed peppers and onions
  • 1 15oz can black beans drained and rinsed
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 1/2 tsp chilli powder
  • 1/8 tsp cayenne or paprika
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 6-8 flour tortillas or use GF tortillas
  • dairy free cheddar shreds Daiya makes the best cheddar

For the DF Jalapeno Cheddar Sauce

  • 1 jalepeno diced small (remove the seeds for less heat)
  • 2 TBS butter
  • 2 TBS flour
  • 2/3 C low sodium vegetable broth
  • 1/2 C plain cashew yogurt
  • 1/3 C dairy free cheddar cheese
  • salt to taste

Optional Toppings

  • pico de gallo
  • guacamole see recipe in the post


  • Preheat the oven to 425 and line a baking sheet with tin foil. Shred jackfruit and add seasonings (cumin, oregano, chili powder, cayenne, sugar and salt), toss with about 1 TBS olive oil and bake 15 minutes or until jackfruit gets slightly crispy.
  • In a pan, heat about 1 TBS olive oil and saute peppers, onions and beans. Mix in the baked jackfruit and a handful of cheddar cheese and turn the heat off.
  • Spoon an even amount of the jackfruit mix into each tortilla, folding them up and placing them seamside down in a greased baking pan. Using your hands, baste the tops of the tortillas with olive oil. Bake for 20 minutes, or until the tortillas have browned.
  • To make the sauce, melt the butter in a saucepan under medium low heat, then whisk in flour to make a roux (this will be a thick mixture with a slight caramel color). Slowly whisk in broth and jalepenos, combining everything and letting it simmer for 5 minutes. Turn the heat to low, then add the yogurt and cheese, mix well and let it warm up. Use salt and pepper if needed.
  • Serve burrito's with a spoonful (or more) of sauce.
Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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