Shredded Jackfruit Burritos (Vegan)

Ingredients

• a 20-ounce can of green jackfruit (in brine or water)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1/4 cup chopped garlic
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons taco seasoning (or chili powder)
• 1/2 cup water
• big squeeze of lemon or lime juice
• scant 1/2 teaspoon of salt, or to taste
• 4 - 6 to tortillas, preferably whole-grain
• Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions

Instructions

1. I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
2. Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
3. To assemble the burritos
4. Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won’t be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!