Baked Jackfruit Burritos with Dairy Free Jalapeno Cheddar Sauce
116ozbag frozen mixed peppers and onions
115ozcan black beansdrained and rinsed
1 1/2tspchilli powder
1/8tspcayenne or paprika
6-8flour tortillasor use GF tortillas
dairy free cheddar shredsDaiya makes the best cheddar
For the DF Jalapeno Cheddar Sauce
1jalepenodiced small (remove the seeds for less heat)
2/3Clow sodium vegetable broth
1/2Cplain cashew yogurt
1/3Cdairy free cheddar cheese
salt to taste
pico de gallo
guacamolesee 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.