Compatible versions
Sweet Pepper Nachos with Guacamole; BBQ Jackfruit Burritos
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Ingredients
BBQ Jackfruit Burritos and Chipotle Sauce
- 20 g olive oil
- 200 g onions, quartered
- 4 garlic cloves
- 500 g tinned young jackfruit, in brine (approx. 2 x 560 g tins)
- 2 Tbsp brown sugar
- 1 ½ tsp ground cayenne pepper
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked salt
- 250 g barbecue sauce (vegan)
- 600 g water
- 100 g white long grain rice
- 140 g raw cashew nuts
- 100 g sun-dried tomatoes
- 2 Tbsp chipotle paste
- 2 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp salt
Guacamole, Sweet Peppers and Red Cabbage Slaw
- 3 avocados (approx. 450 g), cut in pieces
- 30 g lime juice
- 1 tsp dried chilli flakes
- 2 ½ tsp salt
- 10 g olive oil
- 400 g mixed peppers (eg. yellow, red, green, orange), halved, deseeded, cut in thin strips
- 1 tsp sweet paprika
- ½ tsp ground black pepper, plus 1 pinch
- ½ tsp maple syrup
- 150 g red cabbage, cored, cut in pieces (5 cm)
- 70 g carrot, peeled, cut in pieces (5 cm)
- 10 g fresh coriander leaves
- ½ tsp white wine vinegar
Serving
- 170 g tortilla chips
- fresh coriander leaves, for garnishing
-
6
flour tortillas (see tip)
or wheat flour tortillas
- Nutrition
- per 1 portion
- Calories
- 4056 kJ / 969 kcal
- Protein
- 19 g
- Carbohydrates
- 137 g
- Fat
- 44 g
- Saturated Fat
- 7 g
- Fibre
- 17 g
- Sodium
- 2888 mg
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