Jackfruit Barbacoa Burrito Bowls

Ingredients

• 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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