Description
A plant-based version that’s so good, no one will miss the meat!
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 12
Ingredients
Scale
For the Filling:
- 2 (20 oz) cans young jackfruit, drained and shredded
- 2 (15 oz) cans black beans, drained and rinsed
- 1 onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Assembly:
- 24 corn tortillas
- 2 cups vegan Mexican-style cheese
- Olive oil for brushing
- Fresh cilantro
- Lime wedges
For Serving:
- Guacamole
- Salsa
- Vegan sour cream
- Shredded lettuce
- Diced tomatoes
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Prepare filling: Heat oil, sauté onion and garlic until soft. (Jack loves being our official garlic crusher!)
- Add jackfruit, beans, and seasonings. Cook until well-combined and heated through.
- Warm tortillas between damp paper towels in microwave. (Aliana’s job is counting to make sure we have enough!)
- Place 2-3 tablespoons filling and cheese on each tortilla.
- Roll tightly and secure with toothpicks.
- Brush with oil and arrange on baking sheet.
- Bake 15-20 minutes until golden and crispy.
Notes:
- Really drain the jackfruit well
- Don’t overfill tortillas
- Georgia’s tip: double layer tortillas for extra stability
- Catrine’s secret: spray with oil halfway through baking
Storage Tips:
- Freeze unbaked taquitos
- Store filling separately
- Reheat in oven for crispiness
- Keep toppings fresh
Nutritional Information (per serving):
- Calories: 285
- Protein: 12g
- Fat: 14g
- Carbs: 32g
- Fiber: 8g