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Baked Crispy Jackfruit Taquitos

Baked Crispy Jackfruit Taquitos


  • Author: Colleen
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Diet: Vegetarian

Description

So crispy on the outside, packed with flavor and gooey cheese on the inside, these vegetarian Baked Crispy Jackfruit Taquitos will be your new favorite weeknight dinner!


Scale

Ingredients

Spice Blend:

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tap cayenne pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • a pinch of cinnamon

For the Taquitos:

  • 1 tbsp olive oil, plus more for rubbing
  • 1 small onion, diced
  • 2 (14 oz) cans of jackfruit, drained
  • 1 tbsp maple syrup
  • Juice from 1/2 lime
  • 1 tsp soy sauce
  • 1 cup red enchilada sauce 
  • 23 chipotle peppers in adobo sauce, finely chopped 
  • 1/4 cup water 
  • 1620 corn tortillas
  • 2 cups shredded Mexican cheese

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a small bowl assemble your spice blend: cumin, chili powder, cayenne, paprika, oregano, garlic powder, pepper, salt, and cinnamon and set aside.
  3. In a large pan, heat oil over medium heat. Add in your onion and cook until the onions start to look translucent (about 5 minutes). Next add in your spice blend and cook for an additional minute.
  4. Add jackfruit, maple syrup, soy sauce, and lime juice and stir occasionally to break up the jackfruit. Once the jackfruit has darkened and starts to look like shredded meat (about 5 minutes), stir in the enchilada sauce, adobo peppers, and water. Simmer for 5 minutes, stirring occasionally.
  5. Warm the tortillas for 30 seconds in the microwave, until pliable (see note). On a large baking sheet, rub the tortillas with olive oil (only rub one side – the side that will be the “outside” of the taquito). Spoon about 2 tablespoons of the jackfruit down the middle of the tortilla. Sprinkle on cheese, then roll up and place seam-side down on the baking sheet. Bake for 10-13 minutes, then flip and cook an additional 10 minutes, or until the tortillas are crisp (see note).
  6. Serve taquitos with guacamole, salsa, or any other desired toppings. 

Notes

  1. If you don’t like spicy food then omit the cayenne and either cut back on the adobo peppers or omit them completely. 
  2. If the tortillas become more difficult to work with and start tearing as you’re assembling the taquitos, simply re-heat them to make them more pliable. I ended up heating and then assembling about three at a time. 
  3. Baking time may vary depending on what brand of tortillas you use / how thick they are. Keep an eye on them and flip when they’re starting to look golden. Once flipped, continue cooking until they have reached the desired level of crispness. I used these tortillas
  4. To make vegan, simply omit the cheese or switch it out for your favorite vegan cheese.
  • Category: entree
  • Method: oven
  • Cuisine: Mexican

Nutrition

  • Serving Size: 3 taquitos
  • Calories: 428
  • Sugar: 5.1g
  • Fat: 15.5g
  • Carbohydrates: 61.2g
  • Fiber: 6g
  • Protein: 13.8g

Keywords: baked crispy jackfruit taquitos, taquitos, jackfruit taquitos, crispy baked taquitos