Calories
99 kcal
Protein
1.6 g
Fat
3.4 g
Carbohydrates
16 g
Rinse the jackfruit thoroughly. Cut off the center "core" of the jackfruit, which has a harder texture, and separate it from the rest of the fruit. Then cut into smaller pieces. Stretch the rest of the jackfruit, which seems to be more stringy, with your hands or a fork into small chopped pieces. Grind the jackfruit into small grated / chopped pieces. Rinse the jackfruit again in a fine mesh strainer, strain and dry thoroughly.
Heat a large skillet over medium-high heat. When the water boils, add any oil, onions and garlic (optional). Saute for 4-5 minutes, until the onions are golden brown and tender.
Add jackfruit, salt, paprika, cumin, chili powder, coconut sugar, chipotle peppers and their adobo sauce, coconut aminos, water, and lime juice (optional). Stir to coat and reduce heat to low-medium. Cover and cook for about 10 minutes, stirring occasionally.
Taste and adjust flavors as needed, adding more paprika or cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, coconut sugar or maple syrup for sweetness, coconut aminos for saltiness / depth of flavor, or lime for acidity.
Turn up heat to medium-high and cook for 3-5 minutes more.
Preheat the oven to 425 F and brush a baking sheet with avocado oil. Set aside.
Then, warm the tortillas by wrapping them in a damp kitchen or paper towel and placing them in the microwave for ~ 30-60 seconds. This will ensure they are nice and pliable to prevent splitting.
Fill the tortillas one at a time, using ~2 heaping tablespoons of the jackfruit mixture. They hold their shape best if you place the filling closer to one side and in a narrow pile (see photo). Roll gently but tightly into taquitos and place them seam side down on the prepared baking sheet. Repeat until all the filling is used.
Spray or brush the taquitos generously with avocado oil (or another neutral oil) and bake for 15-20 minutes, or until crispy and uniformly golden brown. Watch carefully near the end to avoid burning. The undersides get more browned than the tops.
Serve warm on their own or with refried beans, guacamole, vegan sour cream, and/or salsa verde. Leftovers will keep stored in the freezer up to 1 month.
Let cool completely, then transfer to a freezer-safe container. Reheat by covering with a lid or paper towel and microwaving for 1-2 minutes, or until heated through to the center.
Bon Appetit!
Pancake is a traditional American lush pancake. It is served for breakfast or as...
Vegan ice cream is gradually gaining momentum and is suitable for those who have...
This amazing strawberry banana bread is full of fresh fruit flavors, but doesn't...
This blueberry avocado smoothie with oat milk is incredibly creamy and really de...
This creamy bean soup cooks in 30 minutes. It's a simple yet soothing meal that'...
This simple and easy salad will do you more good than any porridge. After all, a...
A national gastronomic classic, a simple and delicious salad without that no cel...
Cauliflower florets give these rarebit toasts great texture, and the mascarpone ...
An incredible, tender, creamy dish with champions that will not leave you indiff...
Yakult is a probiotic drink. It contains billions of live and active "good bacte...
A Kale Smoothie recipe that actually tastes amazing! The perfect breakfast or sn...
A very simple soup in just 5 minutes! The main component is black beans, which a...
This vegan pasta salad is perfect for summer dinners. Pasta, fresh vegetables, a...
Delicious vegan pasta with creamy sauce and spinach! Cook in just 20 minutes wit...
Pasta is one of the most popular desserts today. They are presented for the holi...
A delicious and refreshing drink just right for summer! This nutritious summer r...
Delicious brownies that are actually almost healthy for you! Sugar-free brownies...
Sunny, bright, light cream soup is a real godsend for vegans! It is very easy to...
Step by step recipes
1128 recipes