Epic Jackfruit Burritos [vegan]

"This Epic Jackfruit Burrito recipe includes guacamole, Mexican rice, salsa, homemade refried beans and bbq jackfruit! [Vegan] Ingredients: for the pico de gallo 500g/1.1lbs ripe tomatoes, diced ½ tsp fine salt ½ red onion, diced ¼ cup finely chopped coriander 1 green chilli, deseeded, finely chopped (omit if sensitive to heat) 1 lime, juice of for the bbq jackfruit 3 tbsp neutral oil e.g. sunflower 1 onion, sliced 3 peppers (aka capsicums), any colour, deseeded and sliced 1 tbsp smoked paprika 1 tsp ground cumin ¼ tsp cayenne pepper (use less if sensitive to heat) 1 tsp dried oregano ¼ tsp ground black pepper ½ tsp yellow mustard seeds 2 cans (drained weight per can 280g/10oz) jackfruit in brine, drained, rinsed, dried and roughly chopped 3/4 cup tomato ketchup ½ tbsp soy sauce ½ tbsp cider vinegar 1 tbsp black treacle (aka blackstrap molasses) 1 tbsp dark brown sugar for the Mexican rice 185g/1 cup white long-grain rice, rinsed 1 tbsp neutral oil e.g. sunflower 3 medium garlic cloves, sliced 1½ tsp tomato puree ½ tsp ground cumin for the black beans 1½ tbsp extra-virgin olive oil 2 medium garlic cloves, sliced ½ tsp cumin seeds ½ tsp smoked paprika 1 x 400g/14oz can black beans, drained and rinsed ⅛ tsp fine salt for the guacamole 4 medium avocados, scooped out and roughly chopped ½ small onion, diced ¼ tsp fine salt 1 lime, juice of for assembly 8 large white flour tortillas."

Preparation Time30 min