Jackfruit Barbacoa Burrito Bowls
Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and chile; cook, stirring occasionally, until the onion is tender and browned, about 6 minutes. Add broth; increase heat to high and bring to a boil. Partially cover and reduce heat to medium. Cook until the chile is tender, about 10 minutes. Transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening and process until very smooth, about 45 seconds. (Use caution when blending hot liquids.)
Return the chile sauce to the saucepan; add jackfruit, chili powder, salt, pepper and bay leaf. Bring to a simmer over medium-high heat. Reduce heat to medium-low, partially cover and cook until slightly thickened, 6 to 8 minutes. Discard the bay leaf.
Place 3/4 cup rice in each of 4 shallow bowls. Top each with 3/4 cup jackfruit mixture, 1/2 cup lettuce, 1/3 cup tomatoes, 1/4 cup beans and 2 tablespoons cilantro. Serve with lime wedges.
Serving Size: 1 bowl
Per Serving: 450 calories; protein 9.6g; carbohydrates 80.3g; dietary fiber 22.1g; sugars 6.1g; fat 9.4g; saturated fat 1.4g; vitamin a iu 3019.1IU; vitamin c 41.3mg; folate 66.5mcg; calcium 178.2mg; iron 4.1mg; magnesium 109mg; potassium 612.5mg; sodium 755.5mg; thiamin 0.3mg.
Exchanges: 3 starch, 1 1/2 fat, 1 1/2 fruit, 1 vegetable, 1/2 lean protein