Baked Jackfruit Taquitos

These Jackfruit Taquitos are filled with decadent jackfruit that looks and tastes like vegan pulled pork! This healthy gluten free recipe is baked rather than fried for crispy exteriors without any of the guilt.

Have you guys gotten on the jackfruit train yet? I am all aboard and have been eating it for a while, but every time I do, I am still BLOW AWAY by its texture and the way it absorbs flavor like a champ. I cannot get enough!

If you are new to jackfruit, it is a humungous and very prickly tropical fruit that is harvested green. Despite its menacing appearance, the fibrous interiors can be removed and cooked down into a meat substitute that has the texture of pulled pork. It is basically every vegan’s dream, plus you can pick it up in a can at Trader Joe’s or your local Asian market nowadays! No need to wrangle a 15-pound jackfruit yourself. Though these Jackfruit Taquitos are definitely worth it.

My new favorite way to enjoy this one ingredient, super healthy, faux meat are these Jackfruit Taquitos. Ever since I published my first taquitos recipe, I have been dreaming up more variations to try! Taquitos are impressive and seemingly hard to make, but with a few tips and tricks, they can be whipped up with ease.

First, let’s talk about the elephant in the room: that dazzling vegan jackfruit filling. It is tender, saucy, full of flavor and has the taste and texture of slow cooked pulled pork. Oh. My. Lanta.

It is also incredibly easy to make thanks to canned jackfruit and some staple pantry ingredients to add big Mexican flavor. Our jackfruit gets simmered in a chili spiced tomato sauce until it has absorbed all of the flavors and begins to break apart. This saucy filling is the perfect contrast to our crispy baked taquitos.

One of the things I love about jackfruit (and there are many!), is that it is a one ingredient meat substitute. No ingredients that are hard to pronounce, no processing, just jackfruit in a can. Just be sure to buy jackfruit in brine and not syrup, or be prepared for a sugary sweet taquito!

The one tricky part when it comes to making these taquitos is getting the tortillas to roll without breaking, cracking, or crumbling apart. After the sad crumbled death of many taquitos past, I discovered a trick to make perfect Jackfruit Taquitos every time.

For perfect Jackfruit Taquitos, you have a couple options when it comes to choosing your tortillas. Traditionally, taquitos are made with corn tortillas, and this is how I have been making my taquitos for years. If you choose this route, I highly recommend purchasing white corn tortillas. They tend to roll better and break less often than their yellow cousins. You will also want to dunk the tortillas into hot water before stuffing and rolling to soften them up and make them much easier to stuff. This secret trick will get you perfect Jackfruit Taquitos every time.

Traditionally, taquitos are made with corn tortillas, and this is how I have been making my taquitos for years. If you choose this route, I highly recommend purchasing white corn tortillas. They tend to roll better and break less often than their yellow cousins. You will also want to dunk the tortillas into a hot water bath before adding the filling. This will make them much easier to stuff and roll.

The second tortilla option is to use a gluten-free flour style tortilla. I highly recommend this brand. With these tortillas, our taquitos can be made larger and will get a little crunchier when baked. You do not need the dunk trick when using these, but they do need to be warmed up before you stuff and roll.

Whatever your tortilla choice, your Jackfruit Taquitos will be absolutely delicious.

Hubba hubba.

Jackfruit Taquitos

• Author: Laurel
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Entree
• Cuisine: gluten-free, grain-free, paleo, vegan

Print Recipe

Save Recipe Recipe Saved

---

Description

These Jackfruit Taquitos are filled with decadent jackfruit that looks and tastes like vegan pulled pork! This healthy gluten free recipe is baked rather than fried for crispy exteriors without any of the guilt.

---

Ingredients

Units USM Scale 1x2x3x

• 2 (20)oz cans jackfruit in brine
• 1 tablespoon avocado oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoon chili powder
• 1 ½ teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon oregano
• 3 tablespoons tomato paste
• ¾ cup tomato sauce
• 1 cup water
• 20 corn tortillas OR 8 Grain Free Paleo Tortillas

---

Instructions

1. Preheat the oven to 450 degrees.
2. Drain the jackfruit and using your hands, break it up into smaller, bite sized pieces. Set aside.
3. In a small bowl, whisk together the nutritional yeast, chili powder, salt, smoked paprika, cumin, and oregano. Set aside
4. Heat the avocado oil in a large skillet over medium heat. Add in the onion, and cook until softened, about 5-7 minutes. Add in the garlic and spice mixture. Stir to combine. Add in the tomato paste, stir to combine, and cook until the tomato paste has darkened in color and the spices become very fragrant, about 1-2 minutes. Add the tomato sauce, water, and jackfruit. Stir to combine. Cover and simmer for 10 minutes. Remove the lid and continue to cook, stirring frequently, until the sauce has thickened, about 5-10 minutes. Remove from the heat.
5. If you are using corn tortillas, fill a bowl with nearly boiling water. Dip one tortilla in the water for 5-10 seconds to soften. Remove from the water and place on a clean kitchen towel. Blot to remove excess water and fill with a small line of the filling. Roll the tortilla up to form a long cylinder, like a commercial taquito. Place on the baking tray. Repeat with the remaining tortillas and filling. Line the taquitos up snug and touching one another. This will keep them from wanting to unroll.
6. If you are using cassava tortillas, stack the tortillas up on a plate and microwave them for 30 seconds. Take one tortilla and fill with a small line of the filling. Roll the tortilla up to form a long cylinder, like a commercial taquito. Place on the baking tray. Repeat with the remaining tortillas and filling. Line the taquitos up snug and touching one another. This will keep them from wanting to unroll.
7. Place in the oven and bake for 25 minutes. Remove and serve.

---