Jackfruit Barbacoa Burrito Bowls

eatingwell.com

Alex B.

2 tablespoons olive oil

1 cup chopped white onion

6 garlic cloves, crushed

1 medium New Mexico chile, stem and seeds removed

1 ½ cups unsalted vegetable broth

2 (20 ounce) cans green jackfruit in brine, rinsed and shredded

1 teaspoon chili powder

½ teaspoon kosher salt

½ teaspoon ground pepper

1 bay leaf

3 cups hot cooked brown rice

2 cups thinly sliced iceberg lettuce

1 ⅓ cups chopped plum tomatoes (about 3 medium)

1 cup unsalted canned black beans, rinsed

½ cup chopped fresh cilantro

1 lime, quartered

Directions at eatingwell.com

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