Jackfruit Taquitos topped with Floydy Pants Ranch

Enjoy these taquitos as a main dish or as an appetizer. They are incredible paired with Floydy Pants Ranch and Cholula. Add a little guacamole and it’s a party!

Jackfruit Taquitos topped with Floydy Pants Ranch

Recipe by AmieCourse: Appetizers, DinnerCuisine: Vegan, Mexican
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1/2 onion finely diced (optional)

  • 2 cloves garlic minced

  • 20 oz can Jackfruit

  • 1/2 cup water

  • 1.5 cups Kidney Beans

  • 2 Medium Sweet Potatoes (chopped & boiled)

  • 1.5 Tbsp Chili Powder

  • 1.5 Tbsp Cumin Powder

  • 1 tsp Smoked Paprika

  • 1.5 tsp salt

  • 1/4 tsp pepper

  • Corn Tortillas

  • Canola or Vegetable Oil for frying (can be baked)

  • Top with Floydy Pants Ranch and Cholula.

Directions

  • Heat oil in pan until hot. Use enough oil to cover half of taquitos.
  • Start by chopping sweet potato and boil in a just enough water to cover potatoes.
  • Dice onion very small and saute in 1 tbsp oil of choice until soft and clear –about 4 minutes
  • Add garlic and cook another 3 minutes until fragrant
  • Drain Jackfruit and add to pot along with water. Add spices. Cover pot and cook until soft and easy to break apart (about 7 minutes)
  • Break up jackfruit. Add beans and sweet potatoes. Use sweet potato water if more moisture needed. Smash sweet potatoes and beans into jackfruit mixture.
  • Use a heaping tbsp to place mixture. Roll tortillas and place in hot oil. Cook on medium/high heat until golden. Flip and cook other side until crispy and golden.

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