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Homemade Taquitos

Homemade Taquitos
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A plant-based take on a Mexican classic. These crispy, crunchy “taquitos” are made with a savory jackfruit filling and baked to a perfect golden brown, giving you all the flavor without the deep-frying.

Ingredients

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  • 1 (20-ounce) can young green jackfruit, in water or brine
  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • 1 tsp cumin
  • 1 tsp coriander
  • Pinch of cayenne pepper
  • Salt and black pepper to taste
  • 1 (4-ounce) can diced green chiles, drained
  • 12–14 flour or flour-corn blend tortillas
  • ¾ cup refried beans
  • ½ cup jack cheese, shredded
  • 2 scallions, chopped
  • Olive oil cooking spray
  • Optional for serving: guacamole, pico de gallo, cilantro, sliced serrano peppers

Instructions

  1. Prep the Filling: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain and shred the jackfruit. Toss it on the sheet with olive oil, grated garlic, and all the spices. Add the green chiles and mix well.
  2. Bake the Filling: Spread the jackfruit mixture into an even layer. Bake for 15-18 minutes, until lightly golden and firm. The texture should resemble pulled meat. Remove from oven and let cool slightly.
  3. Warm the Tortillas: Line the same baking sheet with fresh parchment. Arrange tortillas on the sheet and bake for 3-5 minutes until warm and pliable. This prevents them from cracking.
  4. Assemble: Lay a warm tortilla flat. Spread a thin strip of refried beans down the center—this is your “glue.” Top with a spoonful of the jackfruit mixture, a sprinkle of cheese, and some scallions. Don’t overstuff!
  5. Roll and Bake: Roll the tortilla up tightly, like a cigar. Place it seam-side down on the baking sheet. Repeat for all tortillas.
  6. Final Bake: Generously spray the taquitos with olive oil spray. Bake for 20 minutes, or until golden brown and crispy.

Notes

  • Serving Suggestions: Serve immediately with your favorite toppings like guacamole, salsa, or sour cream. They also pair well with a side of Spanish rice or a simple salad.
  • Tips & Tricks: Use the refried beans as a “glue” to keep the taquitos sealed. Warming the tortillas is a crucial step to prevent cracking.
  • Storage & Reheating: The filling can be made a day in advance. Cooked leftovers can be stored in the fridge and reheated in the oven or air fryer for best results. To freeze, assemble the taquitos but don’t bake them. Flash freeze on a baking sheet, then transfer to a freezer bag for up to one month. Bake from frozen at 400°F for 25-30 minutes.

Find it online: https://new.projuktigeek.com/taquitos/

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