Pulled BBQ Jackfruit and 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 and 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, and dry jackfruit. Slice off the hard core and cut it into fine pieces. Shred the rest of the jackfruit and discard big pods if desired. Mix spices and add to 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 pineapple and cook for 6-8 minutes until lightly caramelized. Season with salt and pepper and place in a mixing bowl.
Using the same pan over medium heat, add 2 tablespoons of olive oil, then add the jackfruit. Sauté for 3-4 minutes, then add BBQ sauce and 1/4 cup water to thin the sauce. Simmer on low for 15-20 minutes, stirring occasionally, until jackfruit darkens in color.
Add the jackfruit to the mixing bowl with onions and pineapple. Stir in vegan cheese and cilantro. Add salt and pepper to taste.
To make taquitos, on a work surface, place 1/4 cup of filling at the bottom third of the tortilla, tightly roll to the top, and place seam side down on parchment paper. Repeat for all tortillas.
Mist with oil and bake at 400°F for 15-20 minutes, flipping halfway, until the tortilla is crisp. Enjoy!
