Jackfruit and Bean Chimichanga Bowl

Recipe by Chef James Brickmore-Hutt

Tortilla shells topped with refried beans, taco seasoned jackfruit, cheddar, sour cream, avocado, black olive and cilantro.

INGREDIENTS

6 oz DOLE® Jackfruit

1 tbsp taco seasoning

1/4 cup water

Tortilla chips

4 oz black refried beans, heated

2 oz cheddar cheese, shredded

2 oz sour cream

2 oz DOLE® Chef-Ready Cuts Diced Avocado

2 tbsp black olives, sliced

2 tbsp fresh cilantro, chopped

DIRECTIONS

1. Make The Jackfruit Taco Mixture:

In a small pan over medium heat brown jackfruit until crispy on edges. Add taco seasoning and water. Cook for additional 10 minutes.

Serve:

In your serving bowls place a few tortilla chips at the bottom. Add refried beans to the center, place jackfruit taco mixture around the edges. Add cheddar cheese, sour cream, avocado, black olives and garnish with fresh cilantro. Place more tortilla chips around the edge of the bowl standing up.

Prep: 25 mins 2 Servings