Vegan Taquito Tray – deep fried or air fried
These crispy air fryer vegan taquitos are made with a meaty, flavorful jackfruit and refried beans filling with a quick dairy free queso sauce. This tasty vegetarian appetizer recipe is fun to make and is always a huge hit! Serve them with your favorite dips for a game day plant-based platter or for a cozy date night in. Or serve them with some rice and beans for a complete family dinner.
Ingredients
For the jackfruit:
- 1 14-oz can jackfruit in brine, drained
- 4 small limes juiced
- 2 Tbsp taco sauce
- 1 Tbsp taco seasoning
- 1 Tbsp vegan chicken-style bouillon powder
- 1 tsp agave
- 1/2 cup vegetarian refried beans
For the queso:
- 1/2 16-oz. package of silken tofu
- 1/4 cup nutritional yeast
- 2 Tbsp taco sauce
- 1 clove garlic
- 1 Tbsp white miso paste
- 1 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp cayenne pepper optional
For the taquitos:
- small flour tortillas
- oil spray omit if oil-free
Instructions
- MARINATE THE JACKFRUIT: Drain your jackfruit and place it in a shallow dish or container. In a large measuring cup, mix the ingredients for the marinade (everything EXCEPT the refried beans) with a small fork or whisk until combined. Pour this marinade over the jackfruit. Cover the marinating jackfruit and place it in the fridge for at least 30 minutes or overnight.
- MAKE THE QUESO: Add all the ingredients for the queso to a small food processor or blender and blend for a minute or two on high until completely smooth.
- COOK THE JACKFRUIT: Add the jackfruit along with the marinade to a large saute pan, cover, and bring the heat to medium-high until the liquid is at a low simmer. Then, lower the heat to low and cook, covered, for 10 minutes. Then, use two forks or a potato masher to shred the jackfruit until it takes on a “pulled” texture and stir in the refried beans until everything is completely combined. Replace the cover and continue to cook on low for another 3-5 minutes until the mixture is warmed through.
- ASSEMBLE THE TAQUITOS: Turn your oven to warm, line a baking sheet with parchment and spread the tortillas out over it. Stick the baking sheet in the oven and let the tortillas warm up, so they are nice and pliable, just a couple minutes. Alternatively, you can warm each tortilla for a few seconds in the microwave. Remove 1 tortilla from the oven and lay it flat. Spread a thin layer of jackfruit mix on it, leaving about 1/2 inch of empty space around the edges. Then, spread a thin layer of queso on top (about 1/2 Tbsp) and roll the tortilla tightly from one end to the other. Place off to the side, seam-down, and continue until you have used all the filling.
- COOK THE TAQUITOS: Spray your air fryer basket lightly with oil (skip this part if you’re oil-free) and place 4-5 taquitos, seam-down, next to each other into your air fryer basket. You want to almost wedge them in so they don’t flip or open while cooking. Then, lightly spray the top of the taquitos with oil (again, optional) and air fry at 370F for 10 minutes.
- SERVE: Serve these vegan taquitos on a platter with guacamole and vegan jalapeno ranch for dipping! Leftover taquitos can be refrigerated for up to 5 days or frozen up to 6 weeks. Reheat in the air fryer or oven until warmed through and slightly crisp.
Notes
TO DEEP FRY: If you're deep frying, heat the oil in your fryer or deep pot to 375F. If you're frying on the stove, make sure the oil is at least 2-3 inches deep. Add 2-3 taquitos to the fryer oil at a time. Do this carefully and place them seam-down. Fry for 3 minutes. Then carefully remove and drain on a paper towel.
Tried this recipe?Let us know how it was!