Skip the usual meat filling and dig into a batch of these delicious vegan jackfruit taquitos loaded with potatoes, lime and a hearty side of guacamole.
Skip the usual meat filling and dig into a batch of these delicious vegan jackfruit taquitos loaded with potatoes, lime and a hearty side of guacamole.
If you’ve been curious about cooking with jackfruit, let this recipe enlighten you! These vegan Jackfruit & Potato Taquitos are filled with a savory mixture reminiscent of pulled pork… but they’re totally plant-based!
In case you’re currently giving me a confused stare like one of my good friends did when I said the word “jackfruit”… let me explain. So jackfruit is the new darling of the vegan world and it has amazed everyone with its ability to mimic the taste and texture of pulled pork. This stuff is magic! I bought it in a can, rinsed it, and cooked it in my Crockpot for a few hours with some spices and goodies and it essentially turned into pork. I mixed it with some smashed potatoes to make the filling creamy and delicious, wrapped them up in corn tortillas and… there ya have it! Fake pork taquitos! These are honestly better than the real thing when dipped into guac or salsa.
I will say that a small caveat is that canned jackfruit is a little bit sour, with a bit of almost pickled flavor. Which can definitely be used to your advantage, but you just have to take it into account so you don’t add too many acidic flavors into your marinade. ? From what I’ve heard, fresh jackfruit is very, very sweet so honestly I don’t know which one would work best in here! I used canned without a problem, but if I can ever get my hands on the real thing, I think it would be a fun variant to try.
It’s been a couple of weeks since our vegetarian-centered Fad Diet Friday, so I think it’s about time for another one! ? Christine will be returning this Friday to discuss some specifics about a vegan diet, which is why I decided to share these vegan taquitos today to tie into the theme. If you have questions you want her to answer, hit me up and leave a comment on this post or any social media channel you prefer ? I look forward to having y’all back on Friday!
If you want more Tex-Mex veggie recipes, you can check out my Sofritas Tacos, Fajita Enchiladas with Vegan Cheese Sauce, and Mexican Stuffed Peppers! Happy cooking!
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Author: Valentina Celant
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Description
Skip the usual meat filling and dig into a batch of these delicious vegan jackfruit taquitos loaded with potatoes, lime and a hearty side of guacamole.
- 12 small corn tortillas
- 1 14 oz can jackfruit
- juice of ½ lime
- ¼ cup chopped onion
- 3 garlic cloves (chopped)
- ½ tbsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp vegan Worcestershire
- 2–3 small potatoes (peeled and diced (about 1 cup))
- ¼ cup unsweetened cashew milk
- 2–3 tbsp olive oil
Instructions
- First, prepare the jackfruit. Drain the brine from the can and rinse well.
- Add the jackfruit to your Crockpot, and mix with the lime juice, onion, garlic, Worcestershire, and all the spices.
- Cover, and cook on low 4hrs/high 2hrs until the jackfruit is tender and has soaked up the marinade mix.
- Meanwhile, place the potato pieces in a small pot and cover with water. Boil for 10-15 minutes until soft and easily mashed with a fork.
- Transfer to a medium bowl, and mash the potatoes with the cashew milk. Mix in the jackfruit mixture, and add more seasoning as needed.
- Preheat oven to 425F and line a baking sheet with parchment or a silicone liner.
- Wrap the tortillas in a moist towel, and microwave for 5-10 seconds until warm and pliable. If you have time, I actually prefer toasting the tortillas in a dry, ungreased skillet for about 20-30 seconds on each side until lightly charred and flexible.
- Spoon some filling in the center of each taquito, then fold in half and roll tightly. Repeat with all 12.
- Place the taquitos on the prepared baking sheet, brush with oil, sprinkle on a little bit of salt, and bake for 13-15 minutes, until golden brown and crisp. Enjoy warm with salsa and guacamole for dipping!
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Tex-Mex
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142 Responses
Can i use frozen pineapple chunks?
I was dubious when I read about the flavours… I thought they may overpower the banana… But not at all. This is the best banana bread I’ve ever made, hands down, and it’s a great snack because there’s only 1/4 cup of oil in the whole thing. So if you’re not sure – go for it!!
Thank you for the recipe- I was looking to take advantage of putting together my overripe bananas and some fresh pineapple I had. I did substitute pear syrup (concentrated pear juice that can be substituted for molasses or sugar)as a sweetner and skipped the coconut (I had fresh coconut but wasn’t sure how this would turn out. The batter was a bit wet so I added a tad bit more whole wheat flour to firm it up.
Its in the oven now and smells fabulous. T
Oh. My. Goodness.
I just made this (used a muffin tin instead) and it was perfect (even w/ unsweetended coconut)! Next time I’m going to add a splash of rum.
I was looking for something to make to bring to a meeting discussing a project that’s taking place in Uganda. As last time I was there I sat around eating bananas and pineapple until I was stuffed to the gills, I think I found the one! Probably going to make it as smaller buns, though, to make it easier to eat.
Thank you for this recipe. I made this recipe but made them in 5 mini-loaves. I substituted some of the sugar with stevia and it came out great, but made the loaf mildly sweetened. I made another batch for my parents and they loved it.
Here’s the link if you care to see. Thanks for the inspiration 🙂
https://healthycoconutblog.com/2011/10/21/coconut-pineapple-banana-bread/
This is amazing! It’s great dipped in caramel (as anything would be really).
Hi, just to let you know that I’ve tried your recipie (I’ve just omitted the pineapple because I did not have it at home) and it turned out delicious 🙂 Thanks a lot!
Oh. My. Word. Just made this and ate it and it’s amazing. So not a vegan person (love me a bacon, egg, cheese biscuit) but this is amazing. And now I have something awesome to make for all my vegan friends! Thanks!!!
So tasty! I had all the ingredients in my dorm and made this tonight! However, as a non-vegan, I buttered it, and it was even more delicious. Smart Balance would work too! Also, if I had walnuts, I would have added them, becuase I think this would have benefited from something crunchy in it. Delicious recipe–getting added to my vegan arsenal.
This is an amazing recipe!! So good! I made it for my brother yesterday at work and he asked for another loaf today 🙂
Would there be a way to make this with coconut flour? I dont know by how much you’d have to reduce the amount of flour in this case. Any suggestions? Thanks!
i haven’t yet made this with coconut flour, so i wouldn’t be able to give you the answer to this question until i make it. i’m sorry!
Ahh I bet that is so good. I loove anything pineapple/coconut/banana. Need to make this!
I cleaned up my refrigerator this morning and found 2 small bananas with very black skin. Obviously, they had been sitting there quite sometime. So I looked up on line for the recipe and came across yours. As a sometime vegan person plus the picture looked so good, I gave it a try and bam..bam…. It came out so delicious. Although I would say it would be better with one more banana because it’s a little dry. Anyway, thanks for the recipe . I love it and I will definitly make it again.
tikky
Have I a recipe for you! And its for kale!!! Well the likelihood that your fridge is full of kale now is not really likely…but for future reference.
Kale Chips!
1 bunch of Kale
2 tablespoons of Olive oil (or oil of choice)
Sea Salt and or other spices
Preheat Oven to 350
Rip the leaves off of the stem and away from the hard wood part in that runs all the way to the top of the leaf. Then Rip the leaves in palm size and smaller portions (and make sure to get those little crinkly baby ones that like to hide out on the bottom!) After you get all of them ripped into pieces, them throw them into a bowl pour the oil over them and toss! Then (this is the important part) line a baking sheet with them very evenly trying not to overlap them or they will become soggy and not crispy….oh yeah and then sprinkle on the salt and or other spices. Bake in your oven for as long as it takes to crisp-i-fying them but not burning them. BEST CHIPS EVER!
My kids even eat them…its one of the way i sneak the veggies in!
I make this alllllllll the time! I love it!
I don’t use any oil (applesauce instead) and use all whole wheat flour. Kind of gooey, but I like gooey, so this is AMAZING!!!! Thank you Joy for making everyone think that I’m the creative one at work/school. Wait, I don’t lie. I tell them that it’s all JOY THE BAKER!
Although I used two large bananas and followed the recipe exactly, I found this to be dry and wouldn’t make it again. For those who do wish to make it, I’d guess 1/4c water may make it a bit more moist.
So I just decided to check out the great wide world of blogs and have already fallen in love with your site. I made this recipe today and it was amazing. I got all the batter/dough ready and in a pan last night, chilled it over the evening. When I woke up this morning, I turned on the coffee pot, popped the pan in the oven and went back to bed. 50 minutes later, a perfect treat to go with my coffee on a Friday. Can’t wait to try the next amazing recipe. Thanks for sharing your gift!
I am a newbie food blog addict and was soooo excited to find your site! Have made a couple of your recipes so far, sourdough starter is on day 5 and this morning made this delish vegan bread into muffins for my boys. They loved them (as did I) and I am now stashing the remainder in the freezer before they become lunch and dinner too! Thanks for the recipes and for giving me a good chuckle now and then 😉
Joy, this is in the oven right now and I am SO EXCITED!
Wowee, yum! I did a few substitutions. For the sugar, I mixed turbinado and agave syrup. Instead of oil, I used 1/4 c soy milk (unsweetened) with 1.5 t apple cider vinegar, and mixed that with the sugars for a while to dissolve the turbinado. For spices, I ground a bit of cardamom, chopped up about a teaspoon of fresh ginger, added a large pinch of galangal, and 1 T of vanilla. I also used about 3.5 bananas.
Anyway, it’s so delicious I want to eat the whole thing right now. Thank you!
awesome bread. I was excited to finally make some banana bread for my vegan roommate. :] One thing was I had to add a little bit more c oil.
Props on making something yummy out of what you have around the house! Pretty much my goal on a daily basis.
Easily one of the best banana breads I’ve ever made! My husband thanks you!
Hi Joy!
I made this bread a few weeks ago and had FANTASTIC results! My vegan friends went bananas over it (pun intended). I gave the basic recipe a go today with vegan semi sweet chocolate chips, chopped up crystallized ginger and some apple sauce to make up for the missing pineapple and it came out perfectly. Thanks for the recipe. I am so excited to have a good vegan bread in my repitoire!
Kelly.
I love all kinds of banana loaves!!
And I like your pictures -very much!!
Have a nice day 🙂
Ooh yum-my!! This looks delicious!
thank you so much for this recipe!
i got a lot of compliments and i myself loved it.
i love anything that involves coconut and pineapple.
I have just made this this afternoon and it was FANTASTIC! Yum!!
I am also guilty of leaving a bottle of less than 1 tbs of maple syrup in my fridge. In fact, there has been a bottle like that in there for the last 2 years… and it hasn’t even been the same bottle.
Lovely looking banana bread. I think I would use virgin coconut oil instead of canola, ’cause it’s a coconut cake and virgin coconut oil is far less refined than canola.
Hi Joy,
This looks wonderful! I love this combination — it reminds me of the Hummingbird Cake at Buttercup Bakeshop here in nyc, which also has banana and pineapple (and they put it totally over the top with cream cheese frosting. Oh, boy). I’ve always wanted to make at home, but now I’ll try your healthier version. thanks!
Nancy
Yummm, that sounds delicious!
Can I just say, this post made a usually environment-friendly person go out and buy the three things that probably use up the most carbon dioxide to ship to where they live in Sweden: pineapple, coconut, and bananas. But you know what, the bread was really good! And ‘exotic’! Thanks for the veganism, too! : )
Wow Joy, you are the best. I am so happy that you left this recipe. I made it for my dogs funeral, he died of AIDS. Sadly his anal cancer was too far into the terminal stages. But boy, he sure did love coconut AND pineapple.
Bananas and pineapple, sounds so wonderful! I’ll bet it smells divine when it’s in the oven baking.
Suzanne
My three kids devoured a loaf of this in less than 24 hours. They had it with peanut butter (at their request) this morning for breakfast. Thank you!
My vegan friends will love this. I’m not vegan (I love bacon too much)but I think I will like this too. Thanks!
Yum! Tropical bread! Would it be weird to serve banana bread with rum? Beacuse this bread really makes me think Carribean rum. OK, maybe not for breakfast… but if it’s a tea time sort of bread…
rum would be absolutely delicious in this bread!
Start by making some vanilla extract with rum, then add lots….mmmm
My son’s girlfriend is vegan so this is a “must try”. After all this is serious- I must win her over!
wait.. isn’t she supposed to win you over!?
Mmmmmmmmmmmmmmmm. This must be irresistible !!!
Cheers from Spain. (I allways read you, though most of the times, I stay silent, my english is not as good as I’d like it to be).
your english is just lovely to me! thanks for saying hello!
What a great recipe. I’m no vegan but I wouldn’t mind eating a slice or two of this. It’s really great to improvise like that!
Magda
I wanna see what this baby looks like on the inside! is it moist and yummy?! wouldnt mind some for brekkie right now! 😉
Maybe it’s just me… but I just cant get over the feeling that anything flour-less, vegan or whatever is suspicious… 😛 not in this case, more like always. when i see vegan cakes or flourless, diary-free, eggless brownies at the market I cant help thinking: well, what the heck is this made of then??? 😉
I’m no Alton Brown and I have no idea why eggs and milk make baked goods, well… baked goodies. But this bread looks fantastic without the dairy.
Thanks for sharing.
I emailed you once before about the wood serving plate. where did you get it! it is so cool.
I think you’ve accurately described the state of our refrigerator. 🙂 Your bread looks so very scrumptious. You are amazing.
ZOMG Joy! This was sooo good! 🙂 Seriously yummy! Thanks for coming through yet again! <3
Regarding the comment (above) about white whole wheat flour: it isn’t bleached. It comes from a different kind of wheat than that usually used for whole wheat flour. That’s all.
Grl – you need to make some baked kale chips with all that kale biz! (So crunchy and delish!) And that bread makes me swoon/drool.
The crust on top looks amazing! I would have liked to see it’s guts though, I am a sicko that way
This sounds like my kind of recipe. I always wait until the last minute to go shopping and end up making several hodgepodge meals with whatever is left in the fridge or cupboard.
Keep the wood piece!! And even though I’m anti vegan anything, I would totally try this. Maybe I’ll make it for my grandpa this week since banana bread is his favorite!
i absolutely love the wood piece – i want one! where did you get it?
and also i will make this bread this week, oh joy you’re gonna make me, make myself fat…
@ comment #2…
As much as I love Joy, I can’t help but hate that weird piece of wood that photobombs most of her baking adventures! That log slice is like an annoying neighbour, the kind that just always drops by and you can’t quite seem to get rid of…! 😛
um…. ok…. i’m sorry that wood is such a problem for you. i super love it.
i could stand to switch it up a bit more… but i’m afraid you’re stuck with my annoying neighbor wood. 🙂
I think we all love your wooden serving board. So unique!
Please disregard Christine! I think most of us love it. Whenever i talk about your recipes and show my friends they all comment on how wonderful it is.
Love your recipes, keep up your ninja-like baking skills!
-Kaila
Sheesh. I’m not saying the wood is terrible — I just think that, as a prop for food presentation, it’s been over-used; at first it was nice, but now it’s in the photos all the time.
Anyways, I think people should “please disregard” your comment, because, y’know, on the Internet, clearly not all of us have the right to have our opinions equally acknowledged — especially not in a blog environment in which online popularity driven by fellow Internet-user visitation frequency. No no, my mistake. Please disregard my first comment, your comment, this comment, and while we’re at it, Joy’s comment. Because, y’know, not just anyone deserves to be heard.
ooh my goodness. what a silly fight this has become. 🙂
you had me going with the bean thing…beans(cooked and all mashed up) are a great sub for flour with tons more fiber and no gluten, no wierd bean-y taste either. This recipe is definately not a let down. Love the clean out the pantry into some banana bread, I am guilty of this too. I add a couple handfuls of oats all smashed up in my hand, a handful of flax seeds, and a smidge more fruit for moisture. Always keeps my hubby guessing (and regular too!)
your resourcefulness is impressive! i still have a lot of learning to do before i can throw ingredients together and come up with something delicious!
Wow, that looks so good! I don’t have any of that in MY pantry… you and your fantastic banana bread are going to force me to go to the store! Oh, the power you wield!
FYI- Bob’s Red Mill gluten-free flour is made with garbanzo beans! I’ve also seen garfava flour listed on gluten-free websites, but haven’t tried it. I don’t know if it is a hybrid bean, or garbanzo and fava beans mixed together, but whatever, people are using it as flour!
you’re totally right dawn! bean flour! how could i forget that!?
How creative! Bananas and pineapple definitely go well together. Beautiful photos as always 🙂
oh I have to try this one. 🙂 the low fat oatmeal bread is one of my favourite 🙂
Only semi-vegan myself. I refuse to give up cheese and homemade ice cream. I hate soy milk and can’t stand Tofu, so full vegan is out for me. Good recipe, but I think I’d stick with butter…of course if I’m out of butter it’s nice to know an alternative.
I don’t think there is such thing as a semi vegan. You can’t eat butter, cheese, ice cream and milk and be vegan anything… semi or otherwise.
Wow what a great idea, and a great way to use those over ripening bananas hehe :). Looks delicious.
I came to your site looking for something to make vegan, and here we have it! I think I’ll make a Mango Carrot Vegan Loaf…Similar, kinda 🙂
Jenne- what a crazy cool combination! yum!
This sounds really good..I can’t wait to try it.
Baking this right now. 🙂 Since there were exactly 5 very, very ripe bananas languishing in my fruit bowl – I doubled the recipe. It was also a nice stroke of luck that there was leftover crushed pineapple in the fridge from baking a carrot cake for family over the weekend!
I ended up using 100% white WW flour. Also, in the interest of keeping things lower-fat, (doing Weight*Watchers and all…) I subbed unsweetened applesauce and added just 2 T oil for the entire doubled recipe, plus a teaspoon or so of vanilla. Topped with Sugar in the Raw. It filled a Pyrex loaf pan, plus 12 muffins. It smells great baking, on this dreary rainy day in Monterey – and I can’t wait to try it! 😀
wow! you’re on top of things! hoped they all turned out beautifully!
The bread looks delicious, Joy! 🙂 Don’t be afraid to add beans to bread. My Cherokee ancestors made their bread with beans. https://old.cherokee.org/Culture/46/Page/default.aspx
I think I’ll make it in a few day. 🙂 My family is also famous for its mock pecan pie made with beans. Yum Yum! 🙂
wow! super interesting!
Most of the vegan baked goods I have ever made were because I was out of milk and eggs too;) And they say it takes more planning to be vegan-ha.
this looks divine. love love your blog as always.
I think beans might actually be OK in a quickbread — pureed plain beans don’t seem that different from adding other slimy stuff, like mashed bananas or sweet potatoes. Bittman has a cornbread recipe that takes pureed white beans, and though I can’t ever get the thing to cook well, it’s got great flavor…
This looks yummy! Thanks!
you’re totally right Kate. my bean comment was made in haste!
I love this post! I had a similar morning yesterday, with a similar desperate fridge situation and bananas going south fast, and made vegan banana nut muffins. Of course, I bake vegan quite frequently, but it all started with me wanting to bake more, and consistently forgetting to get eggs. Still, this bread looks super YUMMM!
Chef Rocco DiSpirito has a recipe for black bean brownies in his latest cookbook. Most reviews of the recipe say they’re really beany. So thanks for leaving them out of this bread. Beans and cornbread=win. Banana bread with coconut and beans=weird.
black bean brownies!!??? whaaat!? i must know more.
Yep – so love making banana bread as I ALWAYS seem to have leftover mushy bananas laying around. Love the pineapple addition, and especially so because for whatever reason I’ve been dying to make a pineapple upside-down cake! We could have used your maraschino cherries there. 😉 xxSAS
sounds like a hearty vegan breakfast!
Why do you always use white whole wheat flour? I thought the point of whole wheat was that it was dark, doesn’t bleaching it defeat some of the purpose of being healthy? Regular whole wheat flour is awesome and I have started to use it in a lot of things, from cookies to breads, they taste better and I can eat more cause it’s “healthy” right? lol love you, love your blog!
you’re right rachael… regular whole wheat flour is awesome.
take a look around these parts… i don’t make things because they’re healthy… i make things because they taste good.
i often like white whole wheat flour because it doesn’t overpower a baked good with a wheat taste. that’s all. i’m not sure of the specifics on bleaching and health… i just go with what tastes good coming out of the oven.
i bet this recipe would be just lovely with whole wheat flour. let me know if you try it out!
Looks great!! If it weren’t for the whole “not eating bacon” thing, I’d totally go vegan. Maybe I will become a vegan with an occasional bacon vacation…I can do that…right?
Those are 3 of my favorite oatmeal toppings, so I can imagine how good this bread is.
You just made my heart sing. <3
i am starting to stockpile bananas. i keep having one or two left that we don’t eat and they start getting really brown, so i throw them in the freezer. there are now quite a few in there, and i really need to use them. maybe i’ll make a batch for a friend’s housewarming gift – ya think??
I have to admit, I was wondering what was going to happen with the dried beans. And I still have half a bowl of Raisin Bran Muffin batter in my refrigerator, there are two in the oven right now!
I love when you do vegan recipes! I’m not a vegan, but vegan breakfast sweets make me feel less guilty than regular breakfast sweets!
You are a quick bread pro. I need to make more of them!
so easy and so good. get on it!
Oh YUM! My hubby loves coconut and I adore pineapple and banana together!!! Thanks for making bread and not a smoothie. You took the tough route…that’s how you roll.
Incidentally, the pesto would make an awesome pizza! I top mine with cheese (feta or moz.), sliced ripe tomatoes, fresh mushrooms and some parmessan. Delish!
Have a delightful Tuesday! (since I don’t know about you but Monday bit the big one!)
Jen-
Beans wouldn’t be weird!! Try pureed chick peas. I made chick pea blondies once…not bad not bad!
Yum! I bet this would be awesome with a little coconut milk added 🙂
haha, before i read ahead i was all “wow, beans in banana bread? that joy can make ANYTHING work!” thankyou for not making that work, i feel like it might have been like the butterfly effect, one cup of beans added to a loaf of banana bread causes a ripple of similarly disturbing bean flavoured recipes across the internet…
I would have liked to see it sliced. I can tell a lot about bread by the inside texture. Other than that, sounds really delicious.
I loooooove when I find vegan recipes on non-vegan sites. I subscribe so that I can turn your yummies into vegan yummies. Thanks for taking a step out of the process! 🙂 Can’t wait to try this!
I think I could be a temporary vegan for this bread. And it could be something delicious that my vegan friends and I could agree on. Unlike bacon. Or butter.
If it weren’t for the banana (but who doesn’t like banana?!) you could call this Piña Colada Bread… 😀 wouldn’t that be absolutely wonderful?
I love your blog, by the way; I’ve been a long-time lurker, but I’ve decided to come out of the darkness… 🙂
Wei-Wei
This is officially the greatest combination for bread EVER! I want it noooooowwww.
Really, I feel your pain. I do the same thing. I’ve found several good recipes that use vinegar in place of eggs, and I love to replace butter with olive oil. Have you made vinegar pie?
i love vinegar pie!
wow, bread with pineapple must be great!
You are just so creative! And a DARING creative at that! Bravo!!!!
Looks yummy but I think I might miss the animal products. But, good to know you can pull something this tasty looking out of your hat or cupboard.
Oooh this just sounds delightful! I wonder how it would be with coconut oil or lite coconut milk??
Oh man… my roommates have threatened to put a moratorium on my baking, because their dance costumes are getting snug.
This bread will make it both worse and better, and I can’t wait to bake it.
I kind of just want to take big bites out of the whole loaf, rather than be a civilized human being and slice it up for a socially acceptable manner of consumption.
Not weird, right? Sounds & looks perfect.
I am making this tonight and no-one can stop me… mwahahahahahaha
Yum, sounds so tropical! Where did you get that piece of wood in the last photo? It’s so cool…
Really inventive, it’s incredible the way you can use your leftovers with style.
Can I use butter instead of canola oil, which does not exist in Italy?
Thanks
melt down some butter… that would be great in this recipe!
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