Crispy Golden Taquitos with Jackfruit & Black Beans (Vegan Flautas)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Starter
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#vegan#Mexican#finger food#party food#jackfruit#black beans#taquitos#flautas#fried#corn tortillas#gluten-free option#make-ahead#buffet

Nutritional Values

These taquitos are a plant-based finger food rich in dietary fibre, plant protein, and complex carbohydrates from black beans, jackfruit, and corn tortillas. Jackfruit provides potassium and vitamin C, whilst black beans are an excellent source of iron, folate, and slow-releasing energy. Avocado contributes heart-healthy monounsaturated fats. The cashew soured cream adds healthy fats and a small amount of plant protein. As the taquitos are shallow- or deep-fried, they are higher in fat and calories than baked alternatives — those monitoring their fat intake may wish to reduce the portion size or use an air fryer instead.

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Crispy Golden Taquitos with Jackfruit & Black Beans (Vegan Flautas)

These golden, shatteringly crisp taquitos dorados are a completely plant-based take on the beloved Mexican street-food classic. Thin corn tortillas are tightly rolled around a smoky, well-seasoned filling of shredded jackfruit and hearty black beans, then fried until deeply golden and irresistibly crunchy. Perfect party finger food — roll and fry the day before, refrigerate, then blast in a hot oven or reheat on a barbecue grill rack just before serving. Lay them out buffet-style alongside bowls of cool cashew soured cream, vibrant fresh salsa, crisp shredded cabbage, creamy avocado slices, and crumbled salted pressed tofu for a stunning, crowd-pleasing spread that is 100% animal-free from filling to garnish.

Ingredients
[ ] 12 thin corn tortillas
[ ] 500 g seasoned shredded jackfruit (tinned young jackfruit, drained and pulled, seasoned with cumin, smoked paprika, garlic powder, and salt)
[ ] 1 cup cooked black beans, drained and seasoned with salt and cumin
[ ] ¼ white onion, finely diced
[ ] 2 cloves of garlic, peeled and minced
[ ] 1 bay leaf
[ ] Vegetable oil, for frying (enough for a depth of at least 2 cm in your pan)
[ ] 1 cup crumbled salted pressed tofu (used as a garnish in place of cheese or cream)
[ ] ½ cup cashew soured cream (to serve)
[ ] 2 cups shredded green cabbage (to serve)
[ ] 1 avocado, sliced (to serve)
[ ] Fresh salsa of your choice — salsa verde or salsa roja (to serve)
[ ] Cocktail sticks, to secure the rolls during frying

Instructions
[ ] 1. Heat a drizzle of vegetable oil in a frying pan over a medium heat. Fry the diced white onion with the bay leaf for 3–4 minutes until softened and translucent.
[ ] 2. Add the minced garlic and cook for a further 1 minute until fragrant.
[ ] 3. Add the seasoned shredded jackfruit and the cooked black beans. Stir well to combine and cook for 4–5 minutes until the mixture is heated through, well seasoned, and any excess moisture has evaporated.
[ ] 4. Remove the bay leaf and set the filling aside to cool slightly.
[ ] 5. Working in small batches, warm the corn tortillas in a dry frying pan, in a microwave between damp sheets of kitchen paper, or wrapped in foil in a low oven, until soft and pliable enough to roll without cracking. Keep them covered under a clean tea towel or in a tortilla warmer as you work.
[ ] 6. Lay a warm tortilla flat on your work surface. Spoon 2–3 tablespoons of the jackfruit and black bean filling in a line along the lower third of the tortilla.
[ ] 7. Roll the tortilla tightly around the filling into a compact cylinder, then secure with 1–2 cocktail sticks to prevent it unrolling during frying. Repeat with all 12 tortillas.
[ ] 8. Pour vegetable oil into a deep frying pan or heavy-based saucepan to a depth of at least 2 cm. Heat over a medium-high heat until it reaches approximately 180°C (350°F) — a small piece of tortilla dropped in should sizzle immediately.
[ ] 9. Working in batches of 3–4 to avoid crowding the pan, place the rolled taquitos seam-side down in the hot oil. Fry for 2–3 minutes, turning carefully with tongs, until evenly golden and crisp on all sides.
[ ] 10. Transfer the fried taquitos to a plate or tray lined with kitchen paper to drain, then remove the cocktail sticks.
[ ] 11. Make-ahead option: Allow the fried taquitos to drain thoroughly, then store refrigerated in an airtight container layered between sheets of kitchen paper. To reheat, place uncovered on oven trays in a preheated oven at 200°C (400°F / Gas 6) for 10–12 minutes until shatteringly crisp again. Alternatively, reheat over an indirect zone on a barbecue grill rack until hot and crisp.
[ ] 12. Arrange the hot taquitos on a large platter or serving board. Set out individual bowls of cashew soured cream, fresh salsa (verde or roja), shredded green cabbage, sliced avocado, and crumbled salted pressed tofu. Guests help themselves buffet-style, piling their taquitos with toppings of their choice.

https://www.cuisinesavvy.com/recipe/crispy-golden-taquitos-with-jackfruit-black-beans-vegan-flautas