Crispy Baked Jackfruit Taquitos (Vegan, GF)
User Reviews
5
32 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
16 (Taquitos)
-
Calories
99 kcal
-
Course
Main Course, Snacks
Crispy Baked Jackfruit Taquitos (Vegan, GF)
Report
These vegan taquitos use shredded young jackfruit cooked with smoky chipotle, cumin, and paprika spices. The seasoned jackfruit mixture is wrapped in corn tortillas and baked until crispy. A light brushing of oil adds to the crispness without frying. The filling balances tangy, sweet, and smoky flavors, making these taquitos flavorful and suitable for gluten-free diets.
Description
Crispy Baked Jackfruit Taquitos transform canned young jackfruit into a savory filling by shredding and cooking it with onion, garlic, chipotle peppers in adobo sauce, smoked paprika, cumin, chili powder, and a touch of coconut sugar or maple syrup. Coconut aminos and lime juice contribute salty and tangy notes. The filling simmers to combine these flavors thoroughly.
The prepared filling is spooned onto corn tortillas, rolled tightly, then arranged on a baking tray greased lightly with avocado oil to promote crisping during baking. This method avoids frying while creating a crunchy exterior around the tender, flavorful jackfruit. Served with optional sides like refried beans, guacamole, vegan sour cream, or salsa verde, these taquitos offer a balanced texture and smoky-spicy profile popular in plant-based Mexican-inspired cuisine.
Jackfruit pieces are rinsed, shredded finely, and dried to ensure the best texture, while chipotle peppers in adobo provide a signature smoky heat. Leftover chipotle peppers may be frozen for future use in other recipes.
Share:
Ingredients
- 2 (20-ounce) jackfruit NOT in syrup // we like Trader Joe’s brand, in water or brine, canned
- 2 Tbsp avocado oil if avoiding oil, sub water, or coconut oil
- 1/2 large white onion thinly sliced, or yellow onion
- 4 cloves garlic optional, minced
- 1/2 tsp salt sea salt
- 1 Tbsp paprika ground smoked
- 1 Tbsp cumin ground
- 1 Tbsp chili powder
- 2-3 Tbsp coconut sugar (or maple syrup or organic brown sugar)
- 1-2 small chipotle peppers in adobo sauce (from a can* // roughly chopped)
- 3 tsp adobo sauce (use more or less to achieve preferred spice level)
- 3-4 Tbsp coconut aminos
- 2/3 cup water (plus more as needed)
- 2 Tbsp lime juice (optional as some tanginess comes from the jackfruit brine)
- 16 corn tortillas
- avocado oil (for greasing pan and brushing taquitos)
FOR SERVING optional
- refried beans
- guacamole
- vegan sour cream
- salsa verde
Instructions
- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands or a fork to pull into small shredded pieces. You’re basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a fine mesh strainer, drain, and thoroughly dry.
- Heat a large skillet over medium heat. Once hot, add oil of choice, onion, and garlic (optional). Sauté for 4-5 minutes or until onions are golden brown and softened.
- 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 to get a little extra color/texture. Then remove from heat.
- Preheat the oven to 425 F (218 C) and brush a baking sheet with avocado oil. Set aside.
- Next, working in batches (~8 tortillas at a time), warm your tortillas by wrapping them in a damp kitchen towel or paper towel and microwaving for ~30-60 seconds. This ensures they are nice and pliable to prevent them from splitting open or unfolding.
- 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. It should make ~16 taquitos.
- 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.
- TO FREEZE: 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.
Notes
- Leftover chipotle peppers in adobo sauce can be frozen in ice cube trays for future use in other dishes.
- Nutrition info is estimated using less coconut aminos and includes oil used for brushing taquitos but excludes optional serving ingredients.
Nutrition Information
Show Details
Serving
1taquito
Calories
99
(5%)
Carbohydrates
16g
(5%)
Protein
1.6g
(3%)
Fat
3.4g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.7g
(4%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
167mg
(7%)
Potassium
102mg
(2%)
Fiber
3.4g
(14%)
Sugar
2.7g
(5%)
Vitamin A
322IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
36mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 16(Taquitos)
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1taquito | |
| Calories | 99 | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1.6g | 3% |
| Fat | 3.4g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 167mg | 7% |
| Potassium | 102mg | 2% |
| Fiber | 3.4g | 14% |
| Sugar | 2.7g | 5% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
Other Recipes
You'll Also Love
