Vegan burritos with jackfruit

Ingredients for 4 servings:

• 1 can Jackfruit, green, 280 g drained weight
• 2 m.-sized onion(s)
• 4 tbsp olive oil
• 100 ml water
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 2 tbsp BBQ sauce
• 2 tbsp ketchup
• 1 tbsp tomato paste
• 1 bell pepper(s), red
• 125 g corn
• ½ tsp pepper
• ½ tsp cumin powder
• e.g. cayenne pepper
• 4 flour tortillas
• 4 tbsp soy cream fraîche (crème fraîche alternative)
• 150 g cheese substitute

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Drain the canned jackfruit pieces into a sieve, rinse thoroughly, and pat dry with kitchen paper. Finely chop the onion and sauté in a pan with 1 tablespoon of olive oil. Then add the jackfruit pieces and stir-fry for five minutes until they have gained some color. Mix together a sauce of water, soy sauce, vinegar, BBQ sauce, ketchup, tomato paste, pepper, cumin powder, and cayenne pepper and add it to the pan. Simmer everything over medium heat for about 20 minutes, stirring occasionally. Meanwhile, dice the bell pepper and slice the remaining onion, and drain the canned corn. Preheat the oven to 200°C (top/bottom heat). Crush the jackfruit pieces into fine strands in the pan and continue to simmer until the liquid is absorbed. Push the mixture to one side of the pan. Heat the remaining 3 tablespoons of olive oil on the other side. Briefly sauté the onions, bell peppers, and corn, then mix with the remaining mixture. Spread one side of the flour tortillas with Creme Vega, then add some of the prepared jackfruit mixture and finally a handful of the cheese substitute. Roll the tortillas into burritos and place them on a baking sheet lined with parchment paper. Sprinkle the outside of the burritos with cheese, if desired. Place the baking sheet in the oven and bake for about 5-10 minutes, until the burritos or the cheese substitute have gained some color. Cut the finished burritos diagonally to serve. 582 kcal per serving.