Taquito originated from Mexican food, it consists of a small rolled-up tortilla that fills with beef, cheese, or chicken.
- 1 (20-ounce) can Jackfruit, cored and shredded
- 1 teaspoon extra-virgin olive oil
- 2 garlic cloves, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- Pinch cayenne pepper
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 (4-ounce) can diced green chiles, drained
- 12 to 14 flour or flour+corn tortillas*, (see note)
- ¾ cup refried beans
- ½ cup jack cheese
- ¼ cup chopped scallions
- Extra-virgin olive oil cooking spray
- Toppings, Guacamole, Pico de Gallo, cilantro, serranos
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On the baking sheet, toss the shredded jackfruit with the olive oil, garlic, cumin, coriander, cayenne, salt and several grinds of pepper. Add the green chiles and toss again. Spread in a thin layer on the baking sheet. Bake for 15 to 18 minutes or until the jackfruit is lightly golden brown. Remove from the pan.
- Line the baking sheet with a new sheet of parchment paper and warm the tortillas until they’re pliable, 3 to 5 minutes. Spread a strip of refried beans near the left edge of the tortilla. Add some of the jackfruit mixture and a sprinkle of cheese and scallions. Don’t overstuff. Tuck and roll into thin taquitos and carefully transfer each to the baking sheet. If necessary, you can use toothpicks to hold them in place.
- Spray very generously with olive oil cooking spray and bake 20 minutes or until golden brown and crispy around the edges.
- Top with desired toppings.