Jackfruit is combined with sauteed onions and spices, then rolled in a tortilla with refried beans and baked until golden and crispy. Enjoy as an appetizer or main dish and serve with queso, salsa or homemade guacamole and a squeeze of fresh lime.
Makes 8-10 individual flautas
1 (14-20 ounce) can young green jackfruit, drained & squeezed
1-2 tablespoons avocado oil
1 medium onion, small dice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon sea salt
4 twists freshly cracked black pepper
8-10 medium flour tortillas (or gluten-free tortillas)*
½ cup shredded cheese (dairy-free for vegan)
Avocado oil spray
1 cup vegetarian refried beans (pinto or black)
2-4 tablespoons water (you’re looking for a thick, spreadable consistency)
½ teaspoon ground cumin
½ teaspoon sea salt, or to taste
FOR SERVING, OPTIONAL:
Preheat oven to 410F. Line a baking sheet with parchment paper. Set aside.
Prep the jackfruit: Drain and rinse the jackfruit. Place on a clean tea towel, wrap and squeeze out excess liquid. Shred & chop into small pieces.
Add 1 tablespoon of oil to a large skillet over medium heat. Add jackfruit and a pinch of salt. Saute for 4-6 minutes or until slightly golden, stirring occasionally. Add to a bowl and set aside.
Add up to 1 tablespoon of oil to the same skillet over medium heat. Add onion and a pinch of salt, stirring frequently, sauteeing until slightly golden, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in jackfruit, cumin, coriander, salt & pepper until well combined. Cook for 2 minutes.
Make the beans: To a small saucepan, add the beans, water, cumin & salt stirring until well combined. Simmer for 2-3 minutes.
Assemble: On a large plate, spread 1-2 tablespoons of the bean mixture in the center of a tortilla, spreading a thin layer up to 1” from the outer edge. You don’t want the beans to squeeze out of the rolled tortilla. Add 2 tablespoons of the jackfruit mixture in a thin line 2” from the outer edge. Add a tablespoon of cheese on top of jackfruit mixture. Gently roll the flauta tightly. Place the seam-side down on the lined baking sheet. Repeat until tortillas or jackfruit mixture is gone.
Give the flautas a quick & light spritz of oil on the top layer.
Place baking sheet on middle oven rack and bake for about 20-25 minutes or until crispy and golden. OPTIONAL: If they aren’t turning golden after 20-25 minutes, broil for 1-2 minutes making sure not to burn.
Serve with queso, fresh guacamole, salsa and/or lime wedges.
*NOTE: I used Trader Joe’s gluten-free quinoa tortillas which were excellent - but any flour tortilla will work.