A healthy and filling Mexican inspired dinner using jackfruit!
Have you guys tried jackfruit yet?! This was my first time experimenting with it and I really like it! It’s nice to add something new to the pantry 🙂
If you aren’t familiar with jackfruit, it’s the fruit from a jackfruit tree that is picked while young, before it develops a sweet taste. These days it’s pretty popular and you may have seen it used in a veganized pulled pork sandwich.
Once it’s cooked down a little bit you can shred it and it resembles pulled meat. It’s high in fiber, but has zero protein, so I decided to combine it with some pinto beans to make these taquitos a little more filling. I plan on trying the mock pulled pork sandwich at some point, but decided to put a Mexican spin on it this time.
These taquitos are baked to crispy perfection and the filling is so flavorful! They’re easy to make and also great to freeze for a super easy weeknight meal or snack. You’re more than welcome to add some shredded cheese inside if you like, but the nutritional yeast gives them a nice cheesy flavor as well.
You can buy jackfruit on Amazon and have it shipped to you, or you might be able to find it at the store. I’ve recently started seeing it at Trader Joes. If you’re up for the task you can also buy the actual whole fruit and cut it up yourself!
I hope you enjoy these Jackfruit and Pinto Bean Baked Taquitos!Print
A healthy and filling Mexican inspired dinner!
- 1 teaspoon olive oil
- 1/2 small onion, any kind you like
- 1 (20 oz) can jackfruit, drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/2 cup chunky salsa, divided
- 1/4 + 1 tablespoon water
- 1 (15 oz) can pinto beans, drained and rinsed
- 3 tablespoons Nutritional Yeast
- 12 corn tortillas
- Pre-heat oven to 350 degrees F.
- Heat a large skillet over medium heat and add olive oil and onion. Cook onion for 3 minutes and then add the jackfruit, spices, 1/4 teaspoon salt, pepper, 1/4 cup of salsa and water. Stir until combined and let cook until jackfruit is tender, about 10-15 minutes, stirring occasionaly.
- Use a spatula to break apart the jackfruit until it resembles pulled meat. Add the pinto beans, nutritional yeast, remaining 1/4 cup salsa and 1/4 teaspoon salt. Stir until combined and cook for about 5 minutes.
- Place 1/4 cup of the mixture in the center of each tortilla, spread it out into a little log and roll tightly. You may need to heat your tortillas in the microwave or on the stovetop in order for them to roll without breaking.
- Place taquitos on a large baking sheet and bake until browned on each side, about 20 minutes, flipping once.
- Serving Size: 3 Taquitos
- Calories: 664
- Sugar: 34 g
- Sodium: 911 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 138 g
- Fiber: 19 g
- Protein: 25 g
- Cholesterol: 0 mg