Homemade Taquitos

Amy

Homemade Taquitos bring the irresistible crunch and bold flavors of your favorite Mexican street food right to your kitchen. Perfect for a quick weeknight dinner or a fun appetizer, they’re ready in just 55 minutes, making them both delicious and convenient.

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Prep Time 20

Cook Time 35

Cuisine Mexican

Servings

Ingredients

Jackfruit

1 (20-ounce) can Jackfruit, cored and shredded
1 teaspoon extra-virgin olive oil
2 cloves garlic, grated
1 teaspoon cumin
1 teaspoon corriander
Pinch cayenne pepper
1/2 teaspoon sea salt
Freshly ground black pepper
1 (4-ounce) can diced green chiles, drained

Taquitos

12 to 14 flour or flour+corn tortillas* (see note)
3/4 cup refried beans
1/2 cup jack cheese
1/4 cup chopped scallions
Extra-virgin olive oil cooking spray

Toppings

Guacamole
Pico de Gallo
cilantro
serranos

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
On the baking sheet, toss the shredded jackfruit with the olive oil, garlic, cumin, coriander, cayenne, salt and several grinds of pepper.
Add the green chiles and toss again. Spread in a thin layer on the baking sheet.
Bake for 15 to 18 minutes or until the jackfruit is lightly golden brown. Remove from the pan.
Line the baking sheet with a new sheet of parchment paper and warm the tortillas until they’re pliable, 3 to 5 minutes.
Spread a strip of refried beans near the left edge of the tortilla. Add some of the jackfruit mixture and a sprinkle of cheese and scallions. Don’t overstuff.
Tuck and roll into thin taquitos and carefully transfer each to the baking sheet. If necessary, you can use toothpicks to hold them in place.
Spray very generously with olive oil cooking spray and bake 20 minutes or until golden brown and crispy around the edges.
Top with desired toppings.

Keyword crispy, filling, homemade, taquitos