So this was supposed to be jackfruit stuffed sweet potatoes as described in Thyme and Love, but my potatoes didn't turn out right, so we improvise.
Serves: 4 | Time: ~6.5 hours
Ingredients
Jackfruit
2 20 oz cans #jackfruit, drained and rinsed
1 tbsp coconut sugar
1 tsp Mexican oregano
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp smoke paprika
1/2 tsp chili powder
1/2 cup vegan BBQ sauce
Salsa (you'll likely have leftovers, makes for an excellent snack, keeps in the fridge a couple days)
1 can of #corn, drained and rinsed
1 red #bellpepper (or any bell pepper you like), diced
1 can #chickpeas, drained and rinsed
1 #tomato, diced
1/4 cup red onion
2 tsp cumin
2 tsp salt
1/12 tsp cayenne
1/4 cup lime juice
Didn't have it on hand tonight, but cilantro would be good, too
Avocado Crema
1 ripe #avocado
1/4-1/2 cup cashew milk (depending on how thin you like your sour cream)
Splash of lime
Didn't have it on hand tonight, but cilantro would be good, too
For serving
4 tortillas
Instructions
In a large mixing bowl add the drained jackfruit. Add all the spices (coconut sugar to chili powder) and stir to evenly coat the jackfruit with all the spices. Add the jackfruit to the slow cooker. Pour the bbq sauce over the jackfruit and stir.
Cook on low for 5 hours.
After 5 hours, shred the jackfruit with a fork. Cook for an additional hour.
Sometime during those 6 hours, go ahead and make your salsa and crema. For the salsa, just mix all the ingredients together. For the crema, put all the ingredients in a small blender and blend until smooth. Add more cashew milk if you like a thinner consistency.
Then assemble your burritos with all the ingredients, and enjoy!