Chipotle Jackfruit Taquitos with Vegan Queso
Ingredients
- 1 can jackfruit, rinsed, dried, and pulled apart
- 3 TBSP Adobo sauce from can of Chipotle peppers (more or less to taste)
- cumin
- paprika
- chili powder
- coriander
- 2 cloves garlic, minced
- 1 can pinto beans, rinsed and drained
- shredded vegan cheddar cheese
- almond flour tortillas
Vegan queso
- 1 tsp diced jalapeño (more or less to taste)
- 1 garlic clove, minced
- 1/2 C vegan cheddar
- 1/3 C canned diced tomatoes
- cayenne
- paprika
- arrowroot powder
Preparation
Combine jackfruit, adobo sauce, and seasonings in a bowl and mix well.
Spread the mixture on a parchment-lined baking sheet.
Bake for 15 minutes in a 400-degree oven.
Heat 1 teaspoon EVOO in a skillet, add minced garlic cloves and sauté until fragrant, then add beans and mash carefully with a fork or spoon, seasoning with salt and pepper.
Add a row of beans, a sprinkle of vegan cheddar, and a layer of jackfruit to the edge of a tortilla, then roll up tightly and repeat for all.
Place the rolled taquitos on a fresh parchment-lined baking sheet, brush lightly with EVOO, and bake for 15 minutes or until golden brown.
Serve with cilantro, avocado, salsa, and vegan queso.
Vegan queso
Sauté garlic and jalapeño in a small saucepan until fragrant, then add all ingredients except arrowroot and bring to a simmer.
Stir to heat through until melted, then add a sprinkle of arrowroot powder to thicken.
Serve hot as a dipping sauce for taquitos.
