Living La Vida Holoka


Easy Buffalo Jackfruit Taquitos

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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!

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Easy Buffalo Jackfruit Taquitos

Yield: 8

Easy Buffalo Jackfruit Taquitos

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. When the jackfruit has softened, add the garlic and onion. Cook until the onion softens and the garlic becomes fragrant, about 1-2 minutes.
  4. Pour in the buffalo sauce and stir just until combined. Remove the skillet from heat.
  5. Place the tortillas on a microwave safe plate and heat for 30 seconds.
  6. Working one-by-one, spray each side of a tortilla with cooking spray. Then, spoon a little of the buffalo jackfruit onto one half.
  7. Carefully roll up the tortilla and secure with a toothpick, if desired.
  8. Place on a baking sheet and bake for 18-20 minutes, or until golden brown and crispy.
  9. Serve with your choice of dipping sauces, like vegan cheese sauce, guacamole, and salsa.
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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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Plant Based Portobello Mushroom Tacos

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You won’t miss the meat in these fresh and tasty Plant Based Portobello Mushroom Tacos! They’re a flavorful, one pan, meatless twist on taco night!

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I had a conversation with a friend a couple weeks ago about portobello mushrooms.  She had posted a portobello dish on her Instagram account and we got to talking.  We both agreed that there’s no wrong way to make a portobello mushroom. 

They’re great stuffed, make an awesome pizza topping, and bulk up a grilled cheese in the most delicious way!  They’re wonderfully meaty, making them a great meat substitution.  Have you ever had a portobello mushroom burger?  If you haven’t and you like mushrooms, DO IT! 

One thing I hadn’t made before was portobello mushroom tacos.  My sister and I were talking about plant based recipes we should make and portobello mushroom tacos came up.  A few weeks ago, we finally made that recipe idea a reality!

Plant Based Portobello Mushroom Tacos

 
My diet isn’t as plant based as my sister’s, but I didn’t miss the meat in these tacos one bit!  I started the tacos by cooking the onions, garlic, and peppers first.   I wanted to get a nice char on the outside of the onions and peppers.  Once that was achieved, I added the mushrooms and covered them for a few minutes so they could soften up.  Then, I added in the coconut aminos, lime juice, and seasonings.  

The mushrooms soaked up all of those flavors and spices!  It was a fresh tasting taco, made even fresher by the semi-homemade taco shells I baked in the oven.  I used soft spelt tortillas, gave them a little char over my stove top, then hung them over my oven racks, and baked them until they got toasty and golden brown. 


We assembled our tacos by adding a slaw mix into the taco shells first.  Then, we added the portobello mushroom taco mixture and topped it off with an extra squeeze of lime juice, some fresh cilantro, and a splash of hot sauce!  If you’re not on a plant based diet – or at least not a strict one – you could also top these with a dollop of sour cream and a sprinkle of cotija cheese. 

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Plant Based Portobello Mushroom Tacos

Plant Based Portobello Mushroom Tacos

Ingredients

  • Extra virgin olive oil
  • 1/2 red onion, sliced
  • 2 cloves garlic, chopped
  • 1 large red bell pepper, sliced
  • 3 portobello mushroom caps, cleaned with stems removed and sliced
  • 1 tbsp. coconut aminos
  • 1 lime, juiced
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • Pinch of cayenne pepper
  • For serving: soft tortillas, kale slaw mix, fresh cilantro, hot sauce, lime wedges

Instructions

  1. Heat about 1-2 tbsp. olive oil in a cast iron skillet over medium heat.
  2. Add the red onion and garlic, cooking until the onion begins to soften.
  3. Then, add in the red pepper, cooking until the onion and pepper begin to char. About 8 minutes total.
  4. Add in the portobello mushrooms and cover. Allow the mixture to cook covered about 3 minutes, or until the mushrooms begin to soften.
  5. Add the coconut aminos, lime juice, cumin, paprikia, and pinch of cayenne to the skillet. Stir and cook for about 2 more minutes. Then, remove the skillet from heat.
  6. Serve the taco mixture in tortillas with kale slaw mix, fresh cilantro, hot sauce, and lime wedges.

Notes

To make homemade taco shells: cook soft tortillas over an open flame just until they start to bubble and char on the outside. Preheat oven to 375 degrees. Drape the tortillas over the oven rack. Cook for 4 minutes, or until crispy and golden brown.

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Never cleaned a portobello mushroom before?  It’s easy!  Give the mushrooms a good rinse under the faucet and pat dry with a paper towel.  Then, pop off the stem and use a spoon to remove the gills underneath.  Once they’re scraped out, you can slice and cook!  

The mushrooms will soak up all of the coconut aminos and lime juice like a sponge, making them really tasty and flavorful!  If you don’t have coconut aminos, you can sub in a low sodium soy sauce instead. 


Did you make this Plant Based Portobello Mushroom Tacos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Air Fryer Tostones with Jackfruit and Guacamole

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These crispy air fryer tostones are a vegan appetizer, snack, or light lunch loaded with homemade guacamole and seasoned jackfruit!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


There was a lot of hype about jackfruit last year and for good reason!  The first time I tried it, I didn’t know there was a difference between the young unriped green fruit and the sweet, yellow, ripened fruit.  The first time I made vegan tacos, I ended up using ripened jackfruit.  Honestly, they weren’t that awful.  Sure, they were on the sweeter side.  But it was kind of like eating a mango salsa and I didn’t mind that.  

These days, I know better and grab cans of the young green fruit whenever I can.  Drain the brine, cut the jackfruit into smaller pieces, and cook until softened and easy to shred.  You’ll be surprised at how much jackfruit ends up looking like shredded pork or chicken!  Will the taste trick a meat eater?  Probably not.  But it does make an awesome meat substitute! 


My sister and I were trying to come up with new ways to use jackfruit in recipes.  She came up with the idea to top tostones with it.  So last week, I invited her over for lunch and whipped up some tostones topped with homemade guacamole and jackfruit.  It turned out to be a really delicious lunch!  And it was a good thing I ran to the store to get another plantain because we devoured every last tostone! 

How to make easy air fryer tostones

 

Tostones are twice fried plantains, fried in oil, then smashed to flatten, and fried once again.  I decided to try to make a healthier version by frying the plantains in my air fryer and it ended up working like a charm! 

They’re so easy to make, too!  Peel the plantain, slice, and toss with a little olive oil.  Then, pop them in the air fryer for 8 minutes.  When they’re done, take them out and give them a smash.  Then, return them to the air fryer one more time.  Add a little sprinkle of salt and you’ve got yourself crispy tostones!


You can stop there and have a tasty little side or snack.  But we decided to load our tostones with guacamole and jackfruit.  I whipped up a quick homemade guac with the usual – avocado, onion, lime juice, jalapeño, tomato, and spices.  Then, I heated olive oil in a pan and added my jackfruit.  

The jackfruit was seasoned with cumin, paprika, a pinch of cayenne, and cooked with lime juice and a little water.  Once it softened, I started breaking the jackfruit apart until it resembled shredded pork.  Then, I cooked it a few minutes longer until it started to brown.

All you have to do to put the loaded tostones together is top them with a spoonful of guacamole and jackfruit!  Serve them with some extra chopped cilantro and tomatoes.  And don’t forget the hot sauce!  

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Air Fryer Tostones with Jackfruit and Guacamole

Air Fryer Tostones with Jackfruit and Guacamole

Ingredients

    For the tostones:
  • 2 green plantains
  • 1 tbsp. olive oil
  • Salt
    • For the guacamole:
  • 2 avocados
  • 1/2 lime, juiced
  • 1/4 red onion, minced
  • 1/2 tomato, diced
  • 1/2 tsp. cumin
  • 1/2 jalapeño, seeds removed and minced
  • 2 tbsp. fresh cilantro, stems removed and chopped
    • For the jackfruit:
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 - 20 oz. can young green jackfruit in brine
  • 1/2 lime, juiced
  • 1/4 cup water
  • Pinch of cayenne pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

Instructions

    For the tostones:
  1. Cut the ends off the plantains. Then, cut a slit down the middle of the plantains.
  2. Peel the plantains and cut into inch slices.
  3. Toss the plantains with olive oil and place in the air fryer basket. Air fry for 8 minutes at 400 degrees.
  4. While the plantains are warm, smash them with the bottom of a glass or jar. Then, place them back in the air fryer basket and cook for 5 more minutes.
  5. Sprinkle with salt and keep warm.
    6. For the guacamole:
  6. Cut open the avocados, remove the pits, and mash in a bowl.
  7. Stir in the lime juice, onion, tomato, cumin, jalapeño, and cilantro.
  8. Set aside.
    9. For the jackfruit:
  9. Heat olive oil in a skillet over medium heat.
  10. Add the garlic and cook until fragrant, about 1-2 minutes.
  11. Add the jackfruit, lime juice, and water. Stir in the seasonings.
  12. Cook about 10-15 minutes, until the jackfruit softens and can break apart easily.
  13. Continue to cook the jackfruit until it browns.
    14. To assemble the tostones:
  14. Top each tostone with a spoonful of guacamole. Then, top with a heaping spoonful of jackfruit.
  15. Serve with fresh cilantro, chopped tomato, and hot sauce, if desired.
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I kept the tostones in the oven to keep warm while I prepped the jackfruit, but you can give them a couple quick minutes in the air fryer before serving, if you wish.  Top them beforehand or serve everything separately.   

Did you make this Air Fryer Tostones with Jackfruit and Guacamole recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Pumpkin, Kale, and Chicken Enchiladas

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Give enchilada night a fun, fall spin with these Pumpkin, Kale, and Chicken Enchiladas. It’s an easy weeknight dish made with pumpkin puree, salsa, kale, and shredded chicken!

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Halloween may be over, but pumpkin season is still going strong!  As a total foodie, I always like to experiment in the kitchen and try new flavor combinations.  I’m 100 percent, all about pumpkin everything this time of year.  It’s pretty much the reason I hoard cans of pumpkin puree in our cabinet!

Even though I primarily use our pumpkin puree for baked goods, I’ve decided to branch out a bit and try more savory and out-of-the-box pumpkin dishes this year.  So when I saw a recipe for Quick Pumpkin & Kale Enchiladas in a recent supermarket flyer, I knew I had to try them!


I love pumpkin, I love kale, and I love enchiladas!  I was pretty much sold!  That’s until I started reading through the recipe.  It was all well and good until I got to the part about pulsing up walnuts to make a filling. Walnuts in enchiladas?  Nope!  I’ll leave them for my pumpkin bread and muffins.  But not my enchiladas!

Apparently after a little Googling, I found that walnuts are a common ingredient in some enchilada recipes, but not for this girl!  Instead, I made a filling with shredded chicken, kale, and a sauce made with pumpkin, salsa, and a little garlic.  Simple, but all the flavor you would want in enchiladas with a tasty fall spin!



Honestly, if you’re not a big pumpkin lover, you would hardly be able to tell that there’s pumpkin in this recipe.  Okay.  Maybe I lie.  The pumpkin does give the enchilada sauce a creamier texture and there is a slight hint of pumpkin flavor.  But it’s nothing overwhelming!

Half of the pumpkin sauce gets added to the chicken and kale filling.  The other half is saved to spread on top of the enchiladas.  Then, the enchiladas get baked until bubbly and served!

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Pumpkin, Kale, and Chicken Enchiladas

Pumpkin, Kale, and Chicken Enchiladas

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • 1 small bunch kale, cleaned with ribs and stems removed
  • 2 cloves garlic, minced
  • 15 oz can pumpkin puree, divided in half
  • 1 cup vegetable or chicken broth, divided in half
  • 16 oz. mild chunky salsa, divided in half
  • 6 flour tortillas
  • Optional: queso fresco, fresh cilantro

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a medium pot of water to a boil over medium-high heat.
  3. Add chicken and season with salt. Cover and reduce heat to medium.
  4. Let the pot simmer until chicken is cooked completely through, about 10 minutes.
  5. Drain water from the pot and allow chicken to cool. Then, shred with two forks and set aside.
  6. Heat olive oil in a large pan over medium heat.
  7. Add the kale and cook until wilted. Then, add the garlic and cook until fragrant, about 1 minute.
  8. Carefully pour in half of the pumpkin, broth, and salsa and cook, stirring, for about 5 minutes.
  9. Stir in the shredded chicken and begin filling the tortillas. Roll the tortillas up and place seam-side down in a 9"x13" dish.
  10. In the same saucepan, add the other half of the pumpkin, broth, and salsa. Bring it to a boil, then lower the heat.
  11. Spoon the sauce over the top of the enchiladas. Cover the enchiladas with foil and bake for 20 minutes.
  12. Allow enchiladas to cool slightly. Then, top with queso fresco and fresh cilantro, if desired.
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Recipe notes:
  • I boiled the chicken and shredded it up to use in my filling.  You could totally skip the step by using leftover chicken or even a rotisserie chicken (one of my favorite cooking cheats!)
  • Use whatever tortillas you like.  I used a low carb brand and they worked out just fine. 
  • The original enchiladas recipe didn’t call for cheese, but your girl likes cheese so I sprinkled some queso fresco on top .
  • I garnished the enchiladas with little fresh cilantro.  But if you dislike cilantro, sprinkle a little chopped jalapeño or green bell pepper on top for an extra dose of color (and heat)!


My sister and I had these for lunch one day during the last leg of her wedding preparations.  We each devoured two enchiladas.  Then, my mom ended up wanting some, so I sent the last two home to her.  That dish of enchiladas was gone!  So good and I can’t wait to make them again!  

Did you try these Pumpkin, Kale, and Chicken Enchiladas? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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