These vegan Buffalo Jackfruit Taquitos are an easy, meatless snack or appetizer with just enough spice and a whole lot of crunch in every delicious bite!
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One of the things I’ve truly missed during this period of quarantine is the ability to jump in the car at any moment and go to the store for ingredients. If I had a recipe idea pop into my head, I would run to the store not too far from our house and load up on fresh produce and spices. It might sound weird, but one thing I really miss getting is a big ol’ slice of fresh jackfruit. And for cheap! Sometimes it would be sweet and ripened and sometimes you would find one just unripened enough to turn into a savory dish!
If I wasn’t able to find a slice of unripened jackfruit, I would grab cans at Trader Joe’s or on Amazon. So when all of this craziness started, I stocked up on the basics and, of course, a lot of pantry items. A lot of people I know started craving junk food. Me? I started craving jackfruit! I know! I’m weird! Since I wasn’t going back to the store anytime soon, I ordered a few cans off of Amazon.
The first thing I made was jackfruit tacos. So good and so easy! A few weeks later, I decided to try making buffalo jackfruit taquitos. I had ordered corn tortillas in my Hungryroot delivery specifically to make these and had a bottle of Frank’s Red Hot Buffalo Sauce in the fridge and a brand new one waiting to be cracked open! If you can’t tell, we really like our buffalo sauce in this house!
Easy Buffalo Jackfruit Taquitos
Taquitos are really easy to make and especially these! I drained and rinsed my can of jackfruit and added it to a skillet with olive oil. Cover it up and let it cook until the jackfruit softens. Once it softens up, you should be able to easily break it apart. Then, I added a little more olive oil to the pan, along with onion and garlic. After a couple minutes, I added in the buffalo sauce.
Corn tortillas can be a little firm, so I softened them up in the microwave for about 30 seconds. Working one-by-one, I sprayed each side of the tortilla with cooking spray. Then, I scooped some of the jackfruit mixture onto one half of the tortilla and rolled it up. I used a toothpick to secure it at the seam and placed it seam-side-down on a baking sheet. I had just enough of the mixture to make eight delicious taquitos!
- Extra virgin olive oil
- 20 oz. can young jackfruit in brine, drained and rinsed
- 1 clove garlic, chopped
- 1/4 cup onion, chopped
- 1/2 cup buffalo sauce
- 8 yellow corn tortillas
- Cooking spray
- Preheat oven to 400 degrees.
- Heat about a tablespoon of olive oil in a skillet. Add the jackfruit and cover for about 10-15 minutes, or until it easily breaks apart.
- When the jackfruit has softened, add the garlic and onion. Cook until the onion softens and the garlic becomes fragrant, about 1-2 minutes.
- Pour in the buffalo sauce and stir just until combined. Remove the skillet from heat.
- Place the tortillas on a microwave safe plate and heat for 30 seconds.
- Working one-by-one, spray each side of a tortilla with cooking spray. Then, spoon a little of the buffalo jackfruit onto one half.
- Carefully roll up the tortilla and secure with a toothpick, if desired.
- Place on a baking sheet and bake for 18-20 minutes, or until golden brown and crispy.
- Serve with your choice of dipping sauces, like vegan cheese sauce, guacamole, and salsa.
A note to my vegan friends: Frank’s Red Hot Buffalo Sauce is actually vegan despite “butter flavoring” being one of its ingredients! So this is a completely vegan dish! I even served the taquitos with cashew cheddar sauce from my Hungryroot box and some quick, homemade guacamole!
There’s just enough spice to these taquitos, but you can adjust the amount of buffalo sauce to your preference. These taquitos have plenty of crunch, too, making them a fun-to-eat snack, light lunch, or appetizer (if you’re like us and like to have appetizer nights sometimes).
Did you make this Easy Buffalo Jackfruit Taquitos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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