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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!
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!
HOW TO MAKE BAKED TAQUITOS
(FULL INGREDIENT AMOUNTS IN RECIPE CARD BELOW)
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.
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.
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.
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.
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.
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.
Baked Taquitos
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
- 1/2 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)
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!
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