The Super Bowl is getting closer and closer! Who you think is going to win this year? I would love to hear your opinions, so send me your pick on social media. I know I have my own prediction, but I also am predicting that you will love today’s recipe! Whenever there was a big game growing up, one thing we seemed to always stock up on were frozen taquitos. Of course, the ones I grew up eating were filled with ingredients that were bad for your health. So for this year's Super Bowl party I wanted to try my hand at making healthy WFPB versions of some of our favorite party foods. And I must say, these vegan “chicken” taquitos turned out better than I could have ever expected! Crunchy on the outside, tender in the middle, and just enough spice to keep you coming back for more.
If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!
Here's what you will need!
10 corn tortillas
1 can of young green jackfruit
1 tbs flour of your choice (wheat, oat, etc)
1 tsp chili powder
1/4 tsp ground cumin
Spread out the tortillas on a baking sheet lined with parchment paper & bake at 400 F for 4-5 minutes
Remove the tortillas from the oven once they have been warmed up
Drain the jackfruit from brine
Add the jackfruit to the food processor and blend for 15-45 seconds
In a large bowl mix together the shredded jackfruit, flour & spices
Using a spoon add 1-2 tbs of the shredded jackfruit mixture to the middle of the tortillas
Roll the tortilla up as tight as possible and place onto the baking sheet lined with parchment
Bake at 400 F for 8 minutes
Remove the baking sheet from the oven and turn the taquitos
Bake for another 8-10 minutes @ 400 F or until the taquito shells have crisped up
Remove from the oven and allow to cool before dipping in your favorite salsa or taco sauce
- Plant Based Gabriel