Description
Skip the usual meat filling and dig into a batch of these delicious vegan jackfruit taquitos loaded with potatoes, lime and a hearty side of guacamole.
Ingredients
Scale
- 12 small corn tortillas
- 1 14 oz can jackfruit
- juice of ½ lime
- ¼ cup chopped onion
- 3 garlic cloves (chopped)
- ½ tbsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp vegan Worcestershire
- 2–3 small potatoes (peeled and diced (about 1 cup))
- ¼ cup unsweetened cashew milk
- 2–3 tbsp olive oil
Instructions
- First, prepare the jackfruit. Drain the brine from the can and rinse well.
- Add the jackfruit to your Crockpot, and mix with the lime juice, onion, garlic, Worcestershire, and all the spices.
- Cover, and cook on low 4hrs/high 2hrs until the jackfruit is tender and has soaked up the marinade mix.
- Meanwhile, place the potato pieces in a small pot and cover with water. Boil for 10-15 minutes until soft and easily mashed with a fork.
- Transfer to a medium bowl, and mash the potatoes with the cashew milk. Mix in the jackfruit mixture, and add more seasoning as needed.
- Preheat oven to 425F and line a baking sheet with parchment or a silicone liner.
- Wrap the tortillas in a moist towel, and microwave for 5-10 seconds until warm and pliable. If you have time, I actually prefer toasting the tortillas in a dry, ungreased skillet for about 20-30 seconds on each side until lightly charred and flexible.
- Spoon some filling in the center of each taquito, then fold in half and roll tightly. Repeat with all 12.
- Place the taquitos on the prepared baking sheet, brush with oil, sprinkle on a little bit of salt, and bake for 13-15 minutes, until golden brown and crisp. Enjoy warm with salsa and guacamole for dipping!
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Tex-Mex