Crispy Chile Verde Jackfruit Taquitos
These Baked Vegan Taquitos are everything you crave in a taco night treat. They're crispy, savory, and completely plant-based! Featuring tender, spiced jackfruit, salsa verde and creamy pinto beans wrapped in Maria and Ricardo’s almond flour tortillas, these taquitos are gluten-free, grain-free, and keto-friendly. Dip these crispy taquitos in the most delicious zesty avocado cilantro lime dip and have everyone at the table doing the happy food dance!
Servings 12 taquitos
Calories 204kcal
Equipment
- stove, oven
Ingredients
Jackfruit Taquitos Ingredients
- 12 Maria and Ricardo’s Almond Flour Tortillas
- 1 yellow onion diced
- 4 garlic cloves minced
- 20 oz canned jackfruit
- 1 tsp cumin
- 1 tsp chili powder
- 8 oz salsa verde
- 1 tbsp coconut aminos
- ½ tsp salt and pepper
- 15 oz canned pinto beans drained
- 3 tbsp nutritional yeast
Creamy Avocado Lime Cilantro Sauce Ingredients
- ½ cup plain, unsweetened dairy free yogurt
- ½ avocado
- 1 garlic clove
- 1 cup cilantro
- ¼ cup water
- 1 tsp maple syrup
- 1 large lime juiced
- ½ jalapeno optional, for spice
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees.
- Drain jackfruit into a colander and rinse well. Transfer to a clean dish towel and squeeze out all the extra liquid. Use your hands to pull the pieces apart into shreds or roughly chop.
- Heat a large cast iron or nonstick skillet over medium heat. Add in the onion and garlic and sauté for 4-5 minutes until tender, translucent and fragrant, deglazing with a splash of water or adding cooking oil as needed.
- Add in the jackfruit and cook for another 5 minutes, stirring every minute or two so the edges get nice and charred.
- Add in the spices, salsa verde, and coconut aminos and stir to combine. Pour in the beans and nutritional yeast and season to taste with salt and pepper. Remove from heat.
- Add about 3-4 tbsp of the jackfruit mixture down the center of each tortilla and roll up into a taquito. Transfer to a parchment lined baking sheet and place seam side down. Repeat with remaining tortillas and filling.
- Transfer to the oven and bake for 20-25 minutes until crisp and golden.
- While taquitos are baking, prepare your sauce by adding all the ingredients to a high speed blender and pureeing until smooth and creamy. Season to taste.
- Serve hot, with dipping sauce or drizzle sauce over the taquitos right before serving. Optional to top with chopped cilantro as well.
- To reheat, simply pop in the oven at 350 for 5 minutes.
Nutrition
Serving: 1taquito | Calories: 204kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 464mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
