Beany Jackfruit Taquitos from The Vegan Air Fryer by JL FieldsTaquitos (or flautas) are essentially rolled corn-tortilla tacos that are fried. While taquitos are traditionally filled with beef or chicken, this vegan version from The Vegan Air Fryer by JL Fields uses jackfruit, a plant-based ingredient that gets stringy and meaty when cooked. The addition of beans to the jackfruit boosts protein content and satiety. Look for canned water-packed jackfruit in Asian markets or online.

Beany Jackfruit Taquitos from The Vegan Air Fryer by JL Fields
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Beany Jackfruit Taquitos

Course Main Course
Cuisine Mexican
Servings 4 taquitos
Author JL Fields

Ingredients

  • 1 14-ounce can water-packed jackfruit, drained and rinsed
  • 1 cup cooked or canned red beans, drained and rinsed
  • 1/2 cup pico de gallo sauce
  • 1/4 cup plus 2 tablespoons water
  • 4 6-inch corn or whole wheat tortillas
  • 2 to 4 spritzes canola oil or extra-virgin olive oil

Instructions

  1. In a medium saucepan or pressure cooker, combine the jackfruit, beans, pico de gallo, and water. If you are using a saucepan, heat the jackfruit mixture over medium-high heat until it begins to boil. Reduce the heat, cover the saucepan, and simmer for 20 to 25 minutes. If you are using a pressure cooker, cover the pressure cooker, bring to pressure, cook at low pressure for 3 minutes, and then use a natural release.
  2. Mash the jackfruit mixture with a fork or potato masher. You’re aiming to shred the jackfruit to a meaty texture. Preheat the air fryer to 370°F for 3 minutes.
  3. Place a tortilla on a work surface. Spoon 1/4 cup of the jackfruit mixture onto the tortilla. Roll it up tightly, pushing any of the mixture that falls out back into the tortilla. Repeat this process to make 4 taquitos.
  4. Spritz the air fryer basket with the oil. Spritz the tops of the tortillas as well. Place the rolled tortillas into the air fryer basket. Cook at 370°F for 8 minutes.

Recipe Notes

No-Oil Option: Omit the canola oil.

From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.

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