Bbq Jackfruit & Caramelized Pineapple Taquitos
Ingredients
- 2-14oz cans of young Jackfruit in water
- 2 tbl coconut sugar/or brown sugar
- 1 tbl chili powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/4 tsp garlic
- 1/4 tsp onion
- salt/pepper
- 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
- 14ct of 6 in flour tortillas
Preparation
Drain, rinse, & dry jackfruit. Slice off the hard core from jackfruit/or jackfruit pieces. Cut core into fine pieces as they do not shred, & shred the rest of jackfruit with fork or hands. Discard big pods if you like. Mix spices Then add spices to jackfruit making sure “meat” is evenly coated. Set Aside. ⠀
Heat 2 tbl of oil in a large sauté pan over medium heat. Add the diced onion. Cook, tossing, for 6-8 minutes, until light golden and translucent . Add the pineapple. Cook, tossing, for 6-8 minutes, until lightly caramelized. Season with salt and pepper. Place in mixing bowl⠀
On stovetop, using same pan, over med heat, add 2 tbl olive oil, then add jackfruit, sautée 3-4 min, then add bbq sauce, & 1/4 cup water to thin sauce, simmer on low for 15/20 min stirring occasionally until jackfruit has darkened in color.⠀
Add jackfruit to mixing bowl that has onions & pineapple, stir in vegan cheese, & cilantro. Add salt & pepper to taste⠀
To make taquitos: on a work surface, place 1/4 cup of filling place at the bottom 1/3 of the tortilla, tightly roll to the top. Place seam side down of parchment paper.Repeat⠀
Mist with oil & bake at 400 F for 15-20min flipping half way until tortilla is crisp. Enjoy⠀