Incredibly crunchy and delicious vegan taquitos filled with a hearty, smoky jackfruit filling! Perfect for making ahead and storing in the freezer for a quick snack! Only 10 ingredients needed.
Ingredients
US Customary – Metric
- 2 (20 ounces) Metered jackfruit in water or brine
(NO syrup // we like Trader Joe’s brand) - 2 tablespoon< /span> Avocado or coconut oil (if oil is avoided, under water)
- 1/2 large white or yellow onion (thin sliced)
- 4 cloves Garlic, chopped ( optional)
- 1 /2 TL Sea salt
- 1 ground cumin
- 1 tablespoon Chili Powder
- 2-3 tablespoons Coconut Sugar ( or maple syrup or organic brown sugar e)
- 1 – 2 small Chipotle peppers in Adobo -Sauce (canned* // roughly chopped)
- 3 tsp adobo sauce ( use more or less to reach preferred spice level)
- 3-4 EL
Coconut Aminos< /a > - 2 /3 cup water (more if needed)
- 2 EL limes aft (optional due to some acid ingredient comes out jackfruit brine)
- 16 Corn Tortillas
- Avocado oil (for greasing the pan and brushing taquitos)
< li class="wprm-recipe-ingredient" style="list-style-type: disc;">1 soup ground smoked paprika
FOR SERVING optional
< ul class="wprm-recipe-ingredients">
Instructions
- Rinse well and drain the jackfruit. Then start sorting. The pieces come in the form of pieces or triangles. Cut the middle part of the “stone” off the jackfruit, which has a tougher texture, and separate it from the rest of the fruit. Then cut into smaller pieces. Using your hands or a fork, shred the remaining part of the jackfruit that appears more stringy into small, jagged pieces. You are basically trying to cut the jackfruit into small shredded/chopped pieces. Rinse the jackfruit again in fine sieve, drain and dry well.
- Heat a large skillet over medium-high heat. Once hot, add your choice of oil, onion, and garlic (optional). Sauté for 4-5 minutes or until onions are golden and soft.
- Add jackfruit, salt, paprika, cumin , chili powder, coconut sugar, chipotle peppers and their adobo sauce, coconut aminos, water, and lime juice (optional). Stir well and reduce the heat to low-medium. Cover and cook for about 10 minutes, stirring occasionally.
- Customize flavor and taste add Add more paprika or cumin for smoke, chili powder for spiciness, chipotle pepper or adobo sauce for spiciness, coconut sugar or maple syrup for sweetness, coconut amino acids for saltiness/depth of flavor, or lime for acidity as needed.
- Increase heat to medium-high and cook 3- 5 minutes longer for a little more colour/texture. Then remove from the heat.
- Preheat oven to 218°C and brush a baking sheet with avocado oil. Set aside.
- Then work in batches (~8 tortillas a la Times), reheat your tortillas by wrapping them in a damp kitchen towel or paper towel and microwave them for about 30 to 60 seconds. This ensures they are nice and flexible to prevent them from splitting or curling up.
- Fill each tortilla with ~2 heaping tablespoons of the jackfruit mixture. They’ll hold their shape better if you place the stuffing closer to one side and in a tight stack (see photo). Carefully but tightly roll up the taquitos and place seam-side down on the prepared baking sheet. Repeat until all of the filling is used up. This should make about 16 taquitos.
- Spray or brush taquitos liberally with avocado oil (or any other neutral oil) and Bake for 15 to 20 minutes or until crisp and evenly browned. Watch the end closely to avoid burning. The bottom will be more golden than the top.
- Serve hot alone or with < a href="https://minimalistbaker.com/easy-1-pot-refried-beans/" target="_blank">Refried Beans, Guacamole, vegan sour cream and/or salsa verde. Leftovers will keep in the freezer for up to 1 month.
- FREEZE: let cool completely, then place in a freezer-safe container. Cover with a lid or paper towel and microwave for 1-2 minutes or until the center is hot.
