Mini taquitos are the best football finger food. Full of flavor and rather healthy, these taquitos are stuffed with smashed black beans, spicy jackfruit, and vegan cheese. The perfect vehicle for a nice creamy guac.
Look at all the saucy deliciousness. It may seem like a lot of steps, but I swear these are really easy to make. I mostly did all of them with cheese, jackfruit, and beans, but some turned out with beans and cheese, just jackfruit, jackfruit and cheese, etc. A fun surprise.
Half of my batch are in the freezer and I’m looking forward to getting those puppies back out soon.
If you try this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @namasteandchow!
Spicy Jackfruit Taquitos
For the jackfruit:
1 20 oz can of green jackfruit in brine
1 T olive oil
1/4 white onion, diced
1 clove of garlic, minced
2 chipotle peppers
1 t oregano
1/2 t cumin
1 14.5 oz can diced tomatoes
salt
For the beans:
1 can of black beans, drained and rinsed
1/4 small red onion, diced
1/2 jalapeño, diced
1 clove of garlic, minced
1 t oregano
1/4 c no chicken broth (or vegetable broth)
salt
For the guacamole:
1 ripe avocado
1 T jalapeño, diced
2 T red onion, diced
1 T cilantro, chopped
1 T lime juice
salt
for assembly:
1/2 c vegan queso (or vegan cheese shreds)
24 mini corn tortillas (or 12-16 regular sized corn tortillas)
Method:
1. Make the jackfruit filling: Drain jackfruit and place in a bowl. Use fingers or two forks to shred.
2.Heat one tablespoon of olive oil in a skillet over medium high. Add onion and salt and cook until soft, about 3 minutes. Add garlic and chipotle peppers and sauté another 2 minutes, stirring constantly. Add the oregano, cumin, and tomatoes. Simmer for 5 minutes, then pour the tomato mixture into your blender. Blend until smooth.
2. Return the tomato sauce to the skillet and add the jackfruit, stirring until well combined. Let the jackfruit simmer in the sauce on medium-low heat for 15 minutes. The mixture will thicken.
3. Make the beans: In a small pot, heat one tablespoon of olive oil over medium high. Add the onion and salt and cook until soft, about 3 minutes. Add the garlic and jalapeño to the pot, and cook for another 2-3 minutes, stirring consistently. Add oregano, broth and beans. Bring to a boil, then turn heat to medium low and let it simmer for 10 minutes.
4. Once the beans have thickened, use a potato masher to mash the beans into a thick paste. Remove from heat.
5. Preheat the oven to 400 degrees. Spray a 2 inch deep baking dish with avocado oil.
6. Wrap 6 tortillas in a paper towel, and microwave for 20 seconds. Make them one at a time, adding a slather of cheese, about a teaspoon of beans, and a tablespoon of jackfruit. Roll and place seam-down in the pan. Repeat until all taquitos are rolled, warming up tortillas in small batches.
7. Lightly spray the tops of the taquitos with avocado oil and bake the 20-25 minutes, until the tops are golden brown and slightly crispy.
8. Make your guacamole while the taquitos bake. Scoop out the avocado and mash with a fork. Mix in jalapeño, onion, cilantro, lime juice, and salt to taste.
9. Remove taquitos from the oven and let side for 5 minutes. Dunk in guac and enjoy!
*Spicy jackfruit filling inspired by Pinch of Yum Chicken Tinga Tacos.