Jackfruit, Bean & Rice Baked Taquitos (Vegan!)
I’m all about it right now. Read my spiel on it by clicking the link above.
This is a pretty easy recipe and the healthiest way you can ever imagine to enjoy taquitos.
When I first started eating “healthy” I made the move to becoming gluten free. I laugh when I think about what healthy meant to me back then. At the time, anything that wasn’t full of gluten was on my OK to eat list. By that standard (brace yourselves) frozen Taquito’s were acceptable. I remember being sick on christmas and heating them up on my stove top. Gross. And to think, with just a SLIGHT bit of more effort – I could’ve had REAL food.
Whats done is done.
Ingredients (Serves 4)
- 1 Can Young Jackfruit Packed in Brine
- 1 Can Kidney Beans or freshly made equivalent.
- 1 to 1.5 C Cooked Brown Rice
- 1 Can Tomato Paste
- 2 T Apple Cider Vinegar
- ~1/4 to 1/2 C Vegetable Broth (Optional – if you don’t have this – just use water)
- Chili Powder, Cumin, Oregano, Coriander, Cayenne & Salt (basically Mexican/Taco seasonings, to your liking)
- 3 Cloves Fresh Garlic Minced
- 1 small, or half of a large Yellow Onion
- Wash your Jackfruit and Shred. Wash thoroughly to avoid over saltiness from the brine. You can tear up the jackfruit by hand easily.
- Heave EVOO on a large skillet with Medium heat
- Add in your Jackfruit (careful if there is water on your jackfruit), onion & garlic. Saute for about 5 minutes.
- Meanwhile, in a small bowl, mix together Tomato Paste, Vegetable Broth and Vinegar.
- Add the liquid mixture into the pan carefully and stir. Add in your spices and stir well.
- Simmer for about 10 minutes. Start preheating your oven to 435F.
- Add in your rice & beans and cook for another 5 minutes, letting flavor develop (you can simmer for longer here as well). Taste your mixture and adjust seasonings to your preference.
- Place a piece of parchment on a baking sheet. Heat up about 10 tortillas in a microwave for about 5ish seconds, until warm (you may want to just heat up 3 – 4 at a time). You need the tortillas to be warm while you roll them, this will avoid in splitting, if you heat up all the tortillas at once – they’ll be cold by the time you reach the second half, and you’ll crack your taquitos.
- Place the mixture onto one side of the tortilla, filling it as much as you can while still being able to roll it.
- Repeat until all the tortillas as wrapped up, facing fold side down.
- Brush each taquito with a bit of evoo.
- Bake for about 10 minutes, then flip, and cook until crispy, about 5 or 10 minutes. Watch carefully – do not burn.
I serve my taquitos with Green Salsa and Bulgarian Yogurt (not vegan).
For leftovers – simply reheat taquitos stove top or pop them back into the oven.