For Jackfruit: Rinse and dry the jackfruit. Chopped roughly. Set aside.

In a large saucepan add the onion, bell pepper, and tomatoes sauted until it soft.

Add jackfruit and all the seasoning. Mixed well until it’s coated. Add the water stir well and bring it into boiled and reduced to slow simmer. Cook until the jackfruit tender and the liquid absorbed. Set aside.

For Quinoa: Using the strainer rinsed the quinoa. Transfer to the rice cooker. Add cumin, garlic, mushrooms powder, salt, tomatoes, and water. And cook it.

For black bean: In a skillet add black beans, cumin, smoke paprika, salt and dash of mushrooms then sauted for 2-3 minutes and set aside.

For cilantro salsa: In a bowl add all the ingredients chopped cilantro, jalapeño, onion, and tomatoes. Add lemon juice and salt. Combine well.

To assembly: Warm the tortillas slightly in the microwave or in a low oven. (I put mine in the microwave 2 tortillas at the time for 20 seconds)

Laying the tortillas on a plate or cutting board. Then spoon lines of refried bean,jackfruit,quinoa, bean, and cilantro salsa next to each other on a tortilla.

Then start rolling up until whole the burrito is secure.

You can enjoy it right away, or browned it up first on the stove before serve.

And yeah, the burrito is ready to serve. Enjoy 😊

Tip: If you still have leftovers you can rewrap using aluminum foil and keep it in the refrigerator.

❤️HappyCooking❤️