Pressure cook rajma beans with water and salt for 30 minutes.

Release pressure naturally and set aside.

Heat oil in a skillet, add garlic and sauté until softened.

Add onions and sauté until translucent and crispy.

Add cooked rajma beans and tomatoes and mix.

Sprinkle cumin powder, red chili powder, and pepper powder, and salt to taste.

Sauté until the mixture comes together and set aside.

Pressure cook raw jackfruit with water and salt for 1 whistle.

Release pressure naturally and set aside to cool.

Heat oil in a saucepan, add ginger and garlic and sauté until softened.

Add onions and sauté until translucent.

Add cooked jackfruit and mix.

Sprinkle paprika, pepper, turmeric, cumin, cinnamon, and salt to taste.

Add sugar and sauté for 5 minutes, then set aside to cool.

Heat oil in a sautéing pan, add rice and sprinkle with thyme, paprika powder, and salt and toss.

Heat a grill pan with oil, add onions and bell peppers and cook for a few minutes.

Sprinkle cumin powder, paprika powder, and salt.

Toss well and cook until the bell peppers are soft and crunchy.

Warm up the tortillas for 2 minutes on either side.

Place the tortilla on a flat surface and layer with rice, Mexican tomato salsa, Jamaican style raw jackfruit, refried beans, fajitas, and sour cream.

Roll the burrito tightly and cut in half before serving.