Name: Vegan Jackfruit Taquitos Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 (20-ounce) can jackfruit, cored and shredded; 1 teaspoon extra-virgin olive oil; 2 garlic cloves, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Pinch cayenne pepper; ½ teaspoon sea salt; Freshly ground black pepper, to taste; 1 (4-ounce) can diced green chiles, drained; 12 to 14 flour or flour+corn tortillas; ¾ cup refried beans; ½ cup jack cheese, shredded; ¼ cup chopped scallions; Extra-virgin olive oil cooking spray; Guacamole; Salsa; Sour cream or yogurt

If you’re craving a crispy, flavorful snack or meal that’s totally plant-based and packed with texture, this Vegan Jackfruit Taquitos Recipe is an absolute winner. I promise, once you try these golden, crunchy little rolls stuffed with tender, spiced jackfruit, you’ll want to make them again and again. They’re fun to assemble, super satisfying, and perfect for sharing with friends or family on any occasion. Stick with me — I’m sharing all the tips to nail this recipe perfectly!

💚

Why You’ll Love This Recipe

Deliciously Crispy: Baking them instead of frying gives you that perfect crunch without the extra oil.
Plant-Powered Flavor: Spiced jackfruit mimics pulled meat beautifully with a subtle tangy kick thanks to green chiles.
Easy to Customize: From the tortillas you choose to the toppings you love, you can tailor it just how you like.
Family Favorite: Even my meat-eating relatives can’t get enough of these – that’s always a win in my kitchen.

The image shows four rolled taquitos with a golden-brown toasted surface arranged in a slightly messy stack on white parchment paper over a white marbled surface. Each taquito is topped with small diced red tomatoes, white onions, and green herbs, along with thin zigzag lines of white sauce. Around the taquitos are fresh cilantro sprigs, lime wedges, a small white plate filled with sliced green jalapeños on the left, a small blue bowl of chunky green guacamole at the bottom right, and a brown bowl with more diced tomatoes and onions to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here is in combining tender jackfruit with fragrant spices, creamy beans, and melty vegan cheese—all wrapped up in soft tortillas that crisp up beautifully in the oven. When shopping, look for young green jackfruit canned in water or brine, not syrup, for the best texture and flavor.

Jackfruit: Use canned green jackfruit that’s been drained and shredded; it’s the perfect meat substitute with a pulled texture.
Extra-virgin olive oil: Adds a light richness and helps the spices adhere nicely while roasting.
Garlic cloves: Freshly grated garlic amps up the savory aroma.
Cumin: This warm spice gives a cozy, earthy undertone.
Coriander: Adds a subtle citrus note to balance the flavors.
Cayenne pepper: Just a pinch for a little heat—you can always add more if you like it spicy!
Sea salt: Enhances all the other flavors naturally.
Freshly ground black pepper: For freshness and a slight peppery bite.
Diced green chiles: Drained, they bring a mild tang and depth.
Flour or flour-corn tortillas: I like flour tortillas for pliability, but you can mix in some corn tortillas for extra texture.
Refried beans: A creamy layer to help hold the filling and add a smoky flavor.
Jack cheese (vegan): Melts beautifully and adds richness.
Chopped scallions: Fresh bite and color contrast inside the taquitos.
Olive oil cooking spray: Helps get that irresistible crispy crust on the taquitos.
Toppings: Think guacamole, salsa, or vegan sour cream for serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Vegan Jackfruit Taquitos Recipe is a flexible canvas. Feel free to tweak the fillings and spices based on what you have or love most. That’s what makes cooking this so much fun and approachable.

Spice Level: When I first tried upping the cayenne, my family went crazy for the added heat, but you can tone it down for kids or spice-averse guests.
Tortilla Choice: I sometimes use corn tortillas mixed with flour for a bit more bite and authentic flair—just warm them up gently so they don’t crack when rolling.
Cheese Swap: If you can’t find jack vegan cheese, shredded vegan mozzarella or a smoked vegan cheese works beautifully too.
Extra Veggies: Mixing in sautéed bell peppers or onions with the jackfruit adds a sweet crunch I adore on lazy weekends.

How to Make Vegan Jackfruit Taquitos Recipe

Step 1: Roast the Jackfruit with Spices

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this little step keeps cleanup easy! Toss the shredded jackfruit with olive oil, grated garlic, cumin, coriander, cayenne, salt, and freshly ground pepper. Don’t forget the drained green chiles here; they add a subtle brightness that’s key. Spread everything in a thin, even layer and bake for 15 to 18 minutes until you see those edges turning golden brown. This roasting step is when the jackfruit really takes on flavor and a slight crispness that makes it irresistible.

Step 2: Warm and Prep Your Tortillas

While the jackfruit roasts, line your baking sheet with fresh parchment and warm the tortillas in the oven for 3 to 5 minutes to make them pliable. A cracked tortilla is the enemy of neat taquitos! Once warm, you’ll spread a strip of refried beans near the left edge — it acts like edible glue to help keep the filling inside.

Step 3: Fill, Roll, and Arrange

Add a good spoonful of the spiced jackfruit on top of the beans, sprinkle with vegan jack cheese and fresh scallions. Here’s the trick: don’t overstuff. It’s tempting, I know, but too much filling can make the taquitos hard to roll. Roll them tightly from left to right and place seam side down on your baking sheet. If they’re squirrely, toothpicks are your friends to hold everything in place.

Step 4: Bake to Crispy Perfection

Generously spray each taquito with olive oil cooking spray to get that golden crisp you’re craving. Bake for about 20 minutes or until edges are beautifully browned and crispy. It’s amazing how baking instead of frying gives you crunch without the mess or the guilt!

Step 5: Serve and Enjoy!

Once baked, remove the toothpicks (carefully!), plate your Vegan Jackfruit Taquitos, and load them up with your favorite toppings. This is where the real fun begins!

👨‍🍳

Pro Tips for Making Vegan Jackfruit Taquitos Recipe

Drain the Jackfruit Well: Squeeze out as much liquid as possible from the jackfruit before seasoning to avoid soggy taquitos.
Use Parchment Paper: It prevents sticking and makes flipping easy if needed.
Don’t Skip Warming Tortillas: Warm tortillas fold much more easily and won’t crack during rolling.
Spray Liberally with Oil: This little trick ensures your taquitos get that crave-worthy crunch without deep-frying.

How to Serve Vegan Jackfruit Taquitos Recipe

Four rolled light brown tortillas with small grill marks are placed close together on white parchment paper over a white marbled surface. Each tortilla is topped with a zigzag of white sauce, finely chopped green herbs, diced red tomatoes, and small pieces of white onion scattered on top. Around the tortillas, there are lime wedges, green cilantro leaves, and a small light blue bowl filled with green guacamole and a small white bowl with a colorful mix of diced red tomatoes, green peppers, and white onions. In the top left corner, a woman's hand holds a white plate with small blue heart designs on the edge, holding sliced green jalapeños. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, the magic toppings are creamy guacamole, a tangy salsa verde, and a dollop of vegan sour cream or cashew cream to cool things down. I also sprinkle fresh cilantro and some extra diced scallions on top to brighten the flavor and add freshness. If you like heat, a drizzle of chipotle hot sauce is my secret weapon.

Side Dishes

I often pair these taquitos with a simple Mexican-style street corn salad or a crisp cabbage slaw with lime and chili flakes to add crunchy contrast. A bowl of black beans or a fresh tomato and avocado salad rounds out the meal perfectly without overpowering the taquitos.

Creative Ways to Present

I’ve had great success making a taquito platter for parties by arranging them like little golden cigars on a large board, surrounded by mini bowls of assorted salsas, guacamole, and pickled jalapeños. It’s always a hit visually and lets everyone customize their bites. Another fun idea is stacking taquitos in a vertical “tower” and securing them with a skewer for a playful appetizer presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Jackfruit Taquitos keep beautifully in an airtight container in the fridge for up to 3 days. I recommend lining the container with paper towels to absorb extra moisture and keep them crisp. When you’re ready to eat, re-crisp them in the oven or toaster oven instead of the microwave for best texture.

Freezing

I freeze unbaked taquitos arranged on a baking sheet until firm, then transfer them to a freezer-safe bag. This way, they don’t stick together and you can bake only what you need later. Frozen taquitos bake straight from the freezer—just add a few extra minutes to the cooking time.

Reheating

The best way I’ve found to reheat leftover or frozen Vegan Jackfruit Taquitos is in a hot oven or air fryer until they’re warmed through and all crunchy again. Avoid microwaving if you want to maintain that crispy outer texture—it tends to make them soggy.

FAQs

What type of jackfruit should I use for Vegan Jackfruit Taquitos Recipe?

Always use young green jackfruit canned in water or brine, not the sweet canned jackfruit you find in syrup. The young jackfruit has a neutral flavor and meat-like texture, perfect for spicy savory recipes like these taquitos.
Can I make these taquitos gluten-free?

You absolutely can! Use gluten-free tortillas (corn or specialty gluten-free wraps) and check that your refried beans and cheese substitute don’t contain gluten. The recipe adapts well for dietary needs.
How do I prevent my taquitos from falling apart?

Warming the tortillas first to soften them, spreading a layer of refried beans as a binding agent, and rolling tightly will keep everything together. Toothpicks are also helpful for securing any loose tails.
Can I use corn tortillas instead of flour?

Yes! Corn tortillas add a nice flavor and authentic touch, but they can crack when rolling if not warmed carefully. I suggest warming them in a steamer or wrapped in a damp towel to keep them pliable.
Are these Vegan Jackfruit Taquitos Recipe suitable for meal prep?

Definitely. You can prepare the filling and roll taquitos ahead of time, then refrigerate or freeze. Just bake them fresh when you’re ready to enjoy, so they stay crisp and delicious.

Final Thoughts

Making this Vegan Jackfruit Taquitos Recipe has become one of my go-to ways to impress guests or treat my family to something tasty and wholesome. I absolutely love how the textures combine—the crisp exterior, the juicy spiced jackfruit, and the creamy beans and cheese inside. Plus, once you get the hang of rolling these, they’re a total breeze and so much fun to make together. I hope you enjoy crafting and savoring these as much as I do. Give them a try and see those smiles light up—there’s nothing like sharing good food that everyone loves!