BBQ Jackfruit and Caramelized Pineapple Taquitos
Ingredients
- 2-14 oz cans of young jackfruit in water
- 2 tbsp coconut sugar or brown sugar
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp 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 and cut it into fine pieces. Shred the remaining jackfruit and discard any large pods if desired. Mix the spices and add them to the jackfruit, coating evenly. Set aside.
Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the diced onion and cook for 6-8 minutes until light golden and translucent.
Add the diced pineapple to the pan and cook for 6-8 minutes until lightly caramelized. Season with salt and pepper, then transfer to a mixing bowl.
In the same pan over medium heat, add 2 tablespoons of olive oil. 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 darkens in color.
Add the cooked jackfruit to the mixing bowl with the onions and pineapple. Stir in the vegan cheese and cilantro. Season with salt and pepper to taste.
Place 1/4 cup of filling at the bottom third of a tortilla and tightly roll it up. Place seam side down on parchment paper and repeat with remaining tortillas.
Mist the taquitos with oil and bake at 400°F for 15-20 minutes, flipping halfway through, until the tortillas are crisp.
