Ingredients​
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• 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 

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​Directions
Step 1
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.)

Step 2
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.

Step 3
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.

Nutrition Facts

Serving Size: 1 bowl
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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