Vegan Jackfruit Taquitos Recipe

If you’re craving a fun, crispy, and totally satisfying Mexican-inspired treat, you’re going to adore this Vegan Jackfruit Taquitos Recipe. I absolutely love how these golden little rolls come out — crunchy on the outside, bursting with flavorful, smoky jackfruit on the inside. Whether you’re new to jackfruit or a longtime fan, this recipe hits that perfect balance of hearty and fresh that keeps me coming back. Stick with me, and I’ll share everything I’ve learned to make these taquitos a total winner in your kitchen!

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Ingredients You’ll Need

For this Vegan Jackfruit Taquitos Recipe, I pick ingredients that combine bold spices and fresh textures. You’ll find most of them are easy to source, and tweaking them to your taste is a breeze.

• Jackfruit: Make sure it’s young green jackfruit packed in water or brine, not syrup, for the best texture.
• Extra-virgin olive oil: A flavorful oil that helps toast spices and crisp the taquitos perfectly.
• Garlic cloves: Freshly grated for a punch of aromatic depth.
• Cumin: Adds that warm earthy note that makes everything taste authentically Mexican.
• Coriander: Provides a citrusy hint that brightens the filling beautifully.
• Cayenne pepper: Just a pinch to tease the heat without overwhelming.
• Sea salt and freshly ground black pepper: The essential seasonings to balance all the flavors.
• Diced green chiles: Bring in a mild smoky kick and juicy texture—don’t skip these!
• Flour or flour+corn tortillas: Flour softens nicely when warmed, but a corn/flour blend adds more character and authenticity.
• Refried beans: I love how they make each taquito creamy and help the filling stick together.
• Jack cheese (vegan): Melts well and adds richness; feel free to pick your favorite plant-based cheese.
• Chopped scallions: For a fresh pop and little green crunch.
• Olive oil cooking spray: Key to getting that crispy outside without deep frying.

Variations

One of the best things about this Vegan Jackfruit Taquitos Recipe is how easily you can make it your own. I’ve tried a few different tweaks, and each brought something new to the table.

• Spice Level: Sometimes, I add extra cayenne or a dash of smoked paprika for deeper heat and smokiness—my family loves the kick!
• Cheese-Free: On days I’m avoiding processed vegan cheese, I skip it and add more scallions and a squeeze of lime for brightness instead.
• Gluten-Free: Using corn tortillas exclusively works wonderfully; just be sure to warm them to avoid cracking.
• Different Beans: Pinto or black beans mashed in place of refried beans add even more protein and a slightly different texture.

How to Make Vegan Jackfruit Taquitos Recipe

Step 1: Roast the Jackfruit Filling

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—super important to prevent sticking. Toss your shredded jackfruit with olive oil, freshly grated garlic, cumin, coriander, cayenne, salt, and plenty of pepper. Then add the diced green chiles and mix again until everything is nicely coated. Spread this mixture out in a thin, even layer on your baking sheet. Roast it for 15 to 18 minutes, or until you notice the edges turning lightly golden brown. That’s when all the spices really deepen in flavor. I learned the hard way that rushing this step leaves your jackfruit a bit mushy—taking your time here is key!

Step 2: Warm Tortillas & Assemble Taquitos

Once your jackfruit is roasted and smelling incredible, prepare a second baking sheet with fresh parchment paper. Warm your tortillas individually for 3 to 5 minutes until they’re soft and pliable—this makes rolling a breeze and prevents cracking. Spread a thin line of refried beans down one edge of each tortilla, then spoon on some of the jackfruit mixture. Don’t overload it; a little less is more to keep them rolling tight. Sprinkle a bit of your vegan jack cheese and chopped scallions, then roll them up snugly into thin taquitos. If needed, hold them with toothpicks so they don’t unravel while baking.

Step 3: Bake Until Crisp and Golden

Place the rolled taquitos seam-side down on your lined baking sheet. Spray them generously with olive oil cooking spray—trust me, this is what gives you that perfect crispness on the outside. Bake for about 20 minutes, turning halfway through if you want even browning on all sides. When done, they’ll be a gorgeous golden brown with crispy edges that snap delightfully when you take a bite.

Step 4: Add Toppings & Serve

Serve your taquitos hot, topped with your favorite fresh garnishes like creamy guacamole, fresh salsa, or a dollop of plant-based sour cream or yogurt. I swear these little bites always disappear the fastest at my gatherings!

How to Serve Vegan Jackfruit Taquitos Recipe

Garnishes

I always keep my garnishes simple but flavorful. A cooling guacamole pairs beautifully with the spices, while fresh salsa adds brightness and a little tang. A sprinkle of chopped cilantro or a squeeze of fresh lime juice finishes things off perfectly. For creaminess, vegan sour cream or plain plant-based yogurt is a delight!

Side Dishes

When we make this Vegan Jackfruit Taquitos Recipe for dinner, I love pairing it with a crisp Mexican-style slaw or a simple black bean and corn salad. It adds freshness and balances out the richness of the taquitos. Rice and beans or a bowl of tortilla chips and guacamole make perfect companions too.

Creative Ways to Present

For a party, I like to arrange these taquitos standing upright in a shallow bowl or on a platter with several little bowls of colorful salsas, guacamole, and crema around. It makes for a festive, shareable presentation that always gets compliments and encourages everyone to dig in happily.

Make Ahead and Storage

Storing Leftovers

After enjoying the fresh batch, I let leftover taquitos cool completely, then store them in an airtight container in the fridge. They keep nicely for up to 3 days. This way, you’ve got a quick, tasty snack or lunch ready to go without much fuss.

Freezing

Freezing works surprisingly well for these taquitos. I recommend freezing them unbaked on a sheet tray until firm, then transferring to a freezer-safe bag to prevent sticking. When you’re ready, bake them from frozen—just add a few extra minutes to the cooking time. It’s a game-changer for busy days!

Reheating

To reheat and keep that crispness, I pop leftover taquitos in a preheated oven or toaster oven at 375°F for about 10 minutes. Avoid the microwave if you want to preserve that crunch—microwaving makes them soggy pretty fast.

FAQs

Final Thoughts

This Vegan Jackfruit Taquitos Recipe quickly became one of my household favorites—and it’s so satisfying to share something crunchy, flavorful, and entirely plant-based with friends and family. I hope you find as much joy in rolling and baking these as I do, and that they become a staple for your gatherings or cozy weeknights. Give it a try, and let the crispy, spiced jackfruit taquitos bring a little fiesta to your table!

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