Tender chipotle jackfruit, refried black beans, and vegan cheese are rolled up together in tortillas and baked to perfection with crispy edges and a gooey flavorful filling!
To make these chipotle jackfruit taquitos, you need to simmer the jackfruit in a delicious homemade chipotle sauce, Then simply roll them up in a small tortilla with refried black beans and a little bit of vegan cheese. Bake them in the oven for about 25 mins and let them cool for about 10 minutes to allow the chipotle jackfruit filling to set and to avoid burning the roof of your mouth! Serve with the creamy avocado garlic sauce to balance the hearty flavors and heat of the chipotle jackfruit filling.
Store any leftover avocado sauce in a squeeze bottle to slow down the browning of avocados in the sauce. Use it as a salad dressing or dip for chips and veggies.
The chipotle jackfruit taquitos will get soggy if there are leftovers, Reheat in the air fryer to recrisp.
To make this dish gluten free, use corn tortillas,
To make the dish oil free, replace the oil with water for frying the onions, use vegan milk to make an “egg wash” on the tortilla instead of spraying with oil to help them brown evenly, and omit the vegan cheese.
Chipotle Jackfruit Taquitos with Creamy Avocado Garlic Sauce
Ingredients
- 1 20 oz can jackfruit drained
- 1 16 oz can refried black beans
- shredded vegan cheese
- 12 8-inch tortillas
Chipotle sauce
- 1 red onion diced
- 1 15 oz can tomato sauce
- 1/2 cup water
- 2 - 3 chipotle peppers in adobo sauce
- 2 - 3 tbsp adobo sauce
- 1 lime juiced
- 1 tbsp apple cider vinegar
- 1 tbsp agave
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp cilantro roughly chopped stems and leaves
Creamy Avocado Sauce
- ½ cup cashews
- ¾ cup water
- 1 clove garlic
- 1 avocado
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp cilantro
- 1 lime juiced
Serve with
- Salsa
- Cilantro
- Lime wedges
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Soak the cashews in boiling hot water.
- Heat a pan over medium high heat and sauté the onion in a little oil for a couple of minutes.
- Make the chipotle sauce: Add 2-3 peppers and 2-3 tablespoons of the adobo sauce (depending on your spice preference) to a food processor or blender. Add the tomato sauce, water, lime juice, garlic powder, cumin, oregano, salt, pepper, and cilantro. Blend until smooth.
- Drain the jackfruit and add it to the pan with the onions, add the sauce and bring it to a low simmer, cover for ten minutes.
- Make the creamy avocado sauce. First drain the soaking water from the cashews. Then put all of the ingredients for the creamy avocado sauce to a blender and blend until super smooth and creamy.
- After 10 minutes of simmering, the jackfruit should be tender and you can shred the pieces with a spatula, fork, or tongs.
- Spread the refried black beans in a thin layer on the entire tortilla using a spoon, add the marinated jackfruit in a thin line at the edge of the tortilla, top with a pinch of vegan cheese, and roll the tortilla up and place on the prepared baking sheet. Repeat until you run out of ingredients.
- Spray the tortillas with oil and place in the oven for 25 mins.
- When the tortillas are done they should be light brown and slightly crispy on the edges. Remove from the oven and let them cool for 10 mins.
- Once the taquitos are done baking, serve with the creamy avocado sauce, salsa, cilantro, and lime wedges
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