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    Home Β» All Recipes Β» Appetizers

    Vegan Baked Taquitos

    July 5, 2019 By Melissa Huggins / 4 Comments

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    For an impressive appetizer or meal, serve crispy Vegan Baked Taquitos filled with savory jackfruit and melted cheddar cheese. Serve them with a delicious dip and watch them disappear fast! 

    Side view of stacked baked taquitos on a black tray with guacamole in the background.

    Deep-fried food is delicious, but we all know it's not the best thing to eat. On occasion is fine, but I like to have alternatives to my favorite fried foods so I can enjoy them more often. These Baked Taquitos are just as tasty and come out super crispy. They aren't exactly like fried taquitos, but they do the trick for me.

    They are really easy to make, so don't be intimidated. Once you prep the filling, you just roll them and bake them until crispy! They are perfect for appetizers, meals, snacks, or parties!

    Overhead view of baked taquitos on a black tray with toppings.

    Table of Contents

    • HOW TO MAKE BAKED TAQUITOS
    • STEP 1 - PREP
    • STEP 2 - SHRED THE JACKFRUIT
    • STEP 3 - COOK THE JACKFRUIT
    • STEP 4 - ASSEMBLE TAQUITOS
    • HOW TO SERVE BAKED TAQUITOS
    • CAN I USE AN AIR FRYER TO MAKE TAQUITOS?
    • CAN I FREEZE TAQUITOS?
    • HOW TO REHEAT BAKED TAQUITOS
    • Baked Taquitos

    HOW TO MAKE BAKED TAQUITOS

    (FULL INGREDIENT AMOUNTS IN RECIPE CARD BELOW)

    Two process photos of shredding jackfruit in a food processor.

    STEP 1 - PREP

    First, you'll need to preheat your oven to 425° F (220° C). Now, line a Large Rimmed Baking Sheet with parchment paper and lightly spray with oil then set aside.

    STEP 2 - SHRED THE JACKFRUIT

    Using a Food Processor, pulse the Jackfruit a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. You may need to work in batches if you have a small food processor. I love this 14-Cup Food Processor by Cuisinart. It's really powerful and has a simple design. If you don't a food processor, you can cut the jackfruit into thin slices and shred some by hand. 

    Six process photos of cooking jackfruit in a pan.

    STEP 3 - COOK THE JACKFRUIT

    Now, you'll need to cook the jackfruit to soften and add tons of savory flavor. Start by heating oil in a large non-stick pan over medium heat and then add the onion. Sauté until translucent about 2-3 minutes.

    Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more. Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices (cumin, chili powder, oregano, smoked paprika, salt) and sauté until fragrant about 1 minute.

    Pour in the vegetable broth and cook until the liquid has cooked down completely and the pan is dry for about 4-6 minutes. Taste for seasoning and add more if needed. Remove from heat.

    Four process photos of assembling taquitos.

    STEP 4 - ASSEMBLE TAQUITOS

    Now you'll need to warm up your corn tortillas to soften them (not pictured). Heat 1-2 at a time in a large skillet over medium heat. Cook for 30 seconds on each side until soft and pliable. I prefer this method, but if you would like to make it easier, you can wrap 5-6 tortillas in a damp napkin and microwave them for 45-60 seconds until soft and pliable.

    Now spoon about 2 tablespoons of the jackfruit mixture onto one side of a tortilla (not in the middle). Add 1-2 tablespoons of shredded cheese on top. Fold tortilla over the filled side while tucking under. Continue rolling tightly, but be gentle so the tortilla doesn't break.

    Place on the prepared baking sheet seam side down, leaving a little room in between each one. Continue until mixture is gone. Spray taquitos with oil and bake for 20-30 minutes until crispy. Flip midway through and spray with oil again if preferred.

    Overhead view of stacked taquitos on a black tray with salsa and napkin in the back.

    HOW TO SERVE BAKED TAQUITOS

    They are delicious as is, but they are really fun to dip, too! You can serve them with Vegan Sour Cream, Guacamole, Salsa, Pico de Gallo, Chipotle Cream Sauce or anything that makes your taste buds happy.

    Toppings are delicious too! You can serve the taquitos on a platter with Sliced Green Onion, Lime Wedges, Fresh-Cut Cilantro, Sliced Green Onion, Diced Red Onion, Hot Sauce, Sliced Radishes, Shredded Red Cabbage, or Sliced Jalapeños.

    Overhead view of taquitos on a black tray with guacamole and salsa on the side.

    CAN I USE AN AIR FRYER TO MAKE TAQUITOS?

    Yes! They turn out golden and crispy in under 15 minutes. Follow the same method and place them seam side down in your fryer. Leave space in between each one and spray with oil. You will need to work in batches depending on the size of your air fryer. Cook at 400° F (200° C) for 10-15 minutes until crispy and flip midway through.

    CAN I FREEZE TAQUITOS?

    Yes, they freeze perfectly and reheat well, too. Make sure they are completely cooled and then store them in an airtight container for 4-6 months. You can also store them in the fridge for 3-5 days.

    HOW TO REHEAT BAKED TAQUITOS

    For the oven, preheat to 375° F (190° C) and spray lightly with oil. Cook for 15-20 minutes until heated throughout. To reheat in the air fryer, cook them at 400° F (200° C) for 5-7 minutes until heated. Spray lightly with oil if preferred.

    Closeup view of vegan taquitos on a black tray with striped napkin and lime in the background.

    WANT TO TRY MORE JACKFRUIT RECIPES? HERE ARE SOME YOU MIGHT LIKE:

    • Vegan Jackfruit Tacos
    • Pulled Jackfruit Sliders
    • 16 Jackfruit Recipes (by Vegan Food & Living)

    I’D LOVE TO HEAR FROM YOU

    If you make these Vegan Baked Taquitos, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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    5 from 7 votes

    Baked Taquitos

    For an impressive appetizer or meal, serve crispy Vegan Baked Taquitos filled with savory jackfruit and melted cheddar cheese. Serve them with a delicious dip and watch them disappear fast! 
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Appetizer
    Cuisine: Gluten-Free, Mexican-Inspired, Vegan
    Servings: 4 people
    Calories: 498kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons grapeseed oil (or preferred oil)
    • 1 small onion , finely diced
    • 3 cloves garlic , minced
    • 1 tablespoon tomato paste
    • 2 14 oz cans young jackfruit in water or brine. Rinsed and drained well
    • 1 teaspoon cumin
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • Β½ teaspoon salt , more to taste
    • 1 cup vegetable broth , low sodium
    • 16 6-inch corn tortillas
    • 2 cups non-dairy cheese , shredded (Daiya cheddar melts nicely)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425° F (220° C). Line a Large Rimmed Baking Sheet with parchment paper and lightly spray with oil. Set aside.
    • Start by shredding the jackfruit in a food processor. Pulse a few times to get a "shredded meat" texture. Don't over pulse or it will be mushy. If you have a small food processor, you may need to work in batches. If you don't have a food processor, you can cut the jackfruit into thin slices and shred some by hand. 
    • Heat oil in a large non-stick pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
    • Add the garlic and sauté for 30-60 seconds until fragrant. Now add the tomato paste and cook for 30-60 seconds more. 
    • Add the shredded jackfruit and sauté for 2-3 minutes. Now add the spices (cumin, chili powder, oregano, smoked paprika, salt) and sauté until fragrant about 1 minute. 
    • Pour in the vegetable broth and cook until the liquid has cooked down completely and pan is dry, about 4-6 minutes. Taste for seasoning and add more if needed. Remove from heat. 
    • Warm up your corn tortillas 1-2 at a time in a large skillet over medium heat. Cook for 30 seconds on each side until soft and pliable. I prefer this method, but if you would like to make it easier, you can wrap 5-6 tortillas in a damp napkin and microwave them for 45-60 seconds until soft and pliable.
    • Now spoon about 2 tablespoons of the jackfruit mixture onto one side of a tortilla (not in the middle). Add 1-2 tablespoons of shredded cheese on top. Fold tortilla over the filled side while tucking under. Continue rolling tightly, but be gentle so the tortilla doesn't break. Place on the prepared baking sheet seam side down, leaving a little room in between each one. Continue until mixture is gone. Spray taquitos with oil and bake for 20-30 minutes until crispy. Flip midway through and spray with oil again if preferred. See notes for serving ideas. Enjoy!

    Notes

    SERVING/TOPPING IDEAS: Lime Wedges, Vegan Sour Cream, Fresh-Cut Cilantro, Sliced Green Onion, Diced Red Onion, Guacamole, Hot Sauce, Sliced Radishes, Salsa, Pico De Gallo, Shredded Red Cabbage, Sliced Jalapeños. 

    Nutrition

    Serving: 4Taquitos | Calories: 498kcal | Carbohydrates: 65g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Sodium: 658mg | Potassium: 359mg | Fiber: 9g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 2.9mg | Calcium: 140mg | Iron: 2.9mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. erica

      December 31, 2021 at 5:10 pm

      5 stars
      very tasty! thank you for the recipe πŸ™‚

      Reply
      • Melissa Huggins

        January 04, 2022 at 12:52 pm

        You are welcome. πŸ™‚

        Reply
    2. Riley

      December 16, 2021 at 10:18 am

      5 stars
      My first time trying jackfruit. Loved it and loved this recipe. So much flavor! Thanks for helping me on my vegan journey.

      Reply
      • Melissa Huggins

        December 21, 2021 at 3:29 am

        Riley, I am glad to be part of your vegan journey through my recipes. πŸ™‚

        Reply

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