Description
Skip the meat! These vegan taquitos are packed with seasoned jackfruit and potatoes. Serve with your favorite guacamole.
Ingredients
Units
Scale
- 12 small corn tortillas
- 1 lbs (397 g) can jackfruit
- 0.5 lime juice
- 0.25 cups (59 ml) chopped onion
- 3 garlic cloves
- 0.5 tbsp cumin
- 1 tsp garlic powder
- 0.5 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
- 1 cups (237 ml) small potatoes
- 0.25 cups (59 ml) unsweetened cashew milk
- 2-3 tbsp olive oil
Instructions
- Prepare the jackfruit: Drain the brine from the can and rinse well.
- Add the jackfruit to a Crockpot, and mix with the lime juice, onion, garlic, Worcestershire sauce, and all the spices.
- Cover and cook on low for 4 hours or high for 2 hours, until the jackfruit is tender and has soaked up the marinade.
- 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 425°F (218°C) and line a baking sheet with parchment paper or a silicone liner.
- Wrap the tortillas in a moist towel and microwave for 5-10 seconds until warm and pliable. Alternatively, toast the tortillas in a dry, ungreased skillet for 20-30 seconds per side until lightly charred and flexible.
- Spoon some filling into the center of each tortilla, fold in half, and roll tightly. Repeat with all 12 tortillas.
- Place the taquitos on the prepared baking sheet, brush with oil, sprinkle with salt, and bake for 13-15 minutes, until golden brown and crisp.
Notes
- For extra flavor, sauté the onions and garlic before adding them to the jackfruit.
- If you don’t have cashew milk, use another plant-based milk or even water.
- Reheat leftover taquitos in a dry skillet over medium heat for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 7