Jackfruit, Black Bean and Mango Burritos

For the jackfruit

One 20-ounce can plain green jackfruit in brine or water (see note)

1 tablespoon extra-virgin olive oil

2 cloves garlic, thinly sliced

1 small onion, chopped (about 1 cup)

1 teaspoon paprika

1 teaspoon ground allspice

½ teaspoon fine sea salt, plus more as needed

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper (optional)

1 tablespoon fresh lime juice

1 cup water

½ teaspoon sugar (optional)

For the beans

1½ cups cooked or no-salt-added canned black beans (from one 15-ounce can), drained and rinsed

2 tablespoons fresh orange juice

¼ teaspoon fine sea salt, plus more as needed

For assembly

4 extra-large (burrito-size) flour tortillas

1 cup diced mango (from 1 small mango)

12 sour pickle slices

1 medium tomato, cored and cut into wedges

12 sprigs cilantro

For the jackfruit: Drain and rinse it, then wrap it in paper towels and squeeze to remove as much moisture as possible. Cut the jackfruit into ½-inch pieces.

Heat the oil in a medium skillet over medium heat. Once the oil shimmers, add the garlic and onion; cook, stirring occasionally, until tender and starting to lightly brown, 4 to 5 minutes. Add the jackfruit, paprika, allspice, salt, black pepper and cayenne pepper, if using; cook, stirring frequently, until the spices start to become fragrant, 2 to 3 minutes.

Add the lime juice, water and sugar, if using; partially cover and cook until the liquid is almost completely evaporated, 15 to 20 minutes. Uncover and cook for an additional minute or two, stirring, until the jackfruit starts to brown on some edges. Taste, and add more salt, as needed. Remove from the heat and cover to keep warm.

For the beans: Combine the beans, orange juice and salt in a small saucepan over medium heat; cook just until warmed through, a few minutes. Taste, and add more salt, as needed. Remove from the heat and cover to keep warm.

When ready to assemble, briefly warm the tortillas in a large, dry skillet by heating both sides for a few seconds over medium heat, or microwave them for about 10 seconds on high, then wrap them in aluminum foil to keep warm.

Lay one tortilla on a work surface. Spread one-quarter of the jackfruit mixture across the middle, leaving an inch or two margin at either end, then top with one-quarter of the beans, including some of their liquid, one-quarter of the mango, and a few pickle slices, tomato wedges and cilantro sprigs. Roll one side of the tortilla over the filling, fold over the sides and continue rolling to form a burrito.

Repeat with the remaining tortillas. Serve warm.

Note: Canned, plain (green) jackfruit is available at Asian markets. (If you want to use seasoned jackfruit, available from such companies as Upton's Naturals and the Jackfruit Company at MOM's Organic Market, Whole Foods Market and other natural-food stores, skip the seasoning and cooking in the recipe and just warm it in a pan before proceeding.)

Makes 4 servings

Nutrition | Per serving: 420 calories, 13 g protein, 72 g carbohydrates, 10 g fat, 4 g saturated fat, 0 mg cholesterol, 990 mg sodium, 16 g dietary fiber, 10 g sugar

Adapted from a recipe at VeganRicha.com