CARIBBEAN JACKFRUIT & BLACK BEAN WRAP

JACKFRUIT INGREDIENTS:

• 20 oz can of young green jackfruit 
• ½ cup Night Sauce
• 1/4 cup water
• 2 tablespoons olive oil
• Water for boiling jackfruit

BLACK BEAN INGREDIENTS:

• 1 tsp oil
• 1/2 cup chopped red onion
• 2 cloves of garlic finely chopped
• 1 (15 oz)  can black beans 
• 1/4 tsp all spice
• 1/2 tsp thyme
• Sea salt and black pepper to taste
• Juice of 1 lime
• 1/4 cup water

WRAP INGREDIENTS: 

•  Chopped mango
•  sliced seedless cucumbers 
•  cilantro or baby greens
•  large tortilla wraps

JACK FRUIT DIRECTIONS:

1. Drain the jackfruit and wash well under water.  Place jackfruit in a pot filled with water and bring it to a boil on the stove. This will remove the flavor of the brine and neutralize the jackfruit so it takes on the flavor of the Night Sauce.  
2. Strain out the water once done.  Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. 
3. Heat oil in a skillet over medium heat. Add jackfruit to the skillet and shred it in the skillet as it browns…about 10 minutes.
4. In a separate mixing bowl, dilute 1/2 cup Night Sauce with 1/4 cup water.  Stir until sauce is smooth.
5. Stir the diluted Night Sauce into the skillet with the jackfruit, allowing the sauce to coat each piece.  Continue cooking for about 2 minutes, then cover skillet and turn off the heat so the flavors intensifies.

BLACK BEAN DIRECTIONS:

1. Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
2. Add black beans, spices, water and lime juice and simmer for 10 mins. Stir occasionally to allow all the water to absorb into the beans.

WRAP DIRECTIONS:

1. Layer the black beans, then cilantro or chopped baby green, then a good helping of the jackfruit, then cucumber and mango. Fold into a burrito and serve.