BBQ Jackfruit and Caramelized Pineapple Taquitos
Ingredients
- 2-14oz cans of young jackfruit in water
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Cayenne optional for heat
- 1 onion diced
- 1 cup fresh pineapple diced
- 1/2 cup BBQ sauce
- 1 cup shredded vegan cheddar
- 1/4 cup chopped cilantro
- 14 count of 6-inch flour tortillas
Preparation
Drain, rinse, and dry the jackfruit. Slice off the hard core from the jackfruit pieces. Cut the core into fine pieces as they do not shred, and shred the rest of the jackfruit with a fork or hands. Discard big pods if desired. Mix the spices then add them to the jackfruit, making sure the meat is evenly coated. Set aside.
Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the diced onion and cook, tossing, for 6-8 minutes until light golden and translucent. Add the pineapple and cook, tossing, for 6-8 minutes until lightly caramelized. Season with salt and pepper. Place in a mixing bowl.
Using the same pan over medium heat, add 2 tablespoons of olive oil, then add the jackfruit and sauté for 3-4 minutes. Add the BBQ sauce and 1/4 cup water to thin the sauce, then simmer on low for 15-20 minutes, stirring occasionally, until the jackfruit has darkened in color.
Add the jackfruit to the mixing bowl with the onions and pineapple, stir in the vegan cheese and cilantro. Add salt and pepper to taste.
To make the taquitos, on a work surface, place 1/4 cup of filling at the bottom third of a tortilla, tightly roll to the top. Place seam side down on parchment paper. Repeat with remaining tortillas.
Mist with oil and bake at 400°F for 15-20 minutes, flipping halfway, until the tortilla is crisp. Enjoy.
