BBQ Jackfruit and Caramelized Pineapple Taquitos
Ingredients
- 2 14-ounce cans 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 pepper (optional)
- 1 onion
- 1 cup fresh pineapple
- 1/2 cup BBQ sauce
- 1 cup vegan cheddar
- 1/4 cup cilantro
- 14 6-inch flour tortillas
Preparation
Drain, rinse, and dry the jackfruit. Slice off the hard core and cut it into fine pieces. Shred the rest of the jackfruit with a fork or hands. Discard any big pods if desired. Mix the spices and add them to the jackfruit, ensuring it 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. Transfer to a mixing bowl.
Using 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 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, place 1/4 cup of filling at the bottom third of a tortilla on a work surface. Tightly roll it to the top and place seam side down on parchment paper. Repeat with the remaining tortillas.
Mist the taquitos with oil and bake at 400°F for 15-20 minutes, flipping halfway, until the tortillas are crisp. Enjoy.
