Instructions

• Preheat oven to 400° and line a baking sheet with parchment paper.
• To make the filling, first heat a large pan over medium heat and add the onions. Sauté for 3 minutes. Add the jackfruit and barbacoa (or salsa) and sauté for 15 minutes. Add the frozen corn, salt, and pepper, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. Remove from heat and set aside.
• To assemble the taquitos, start by heating a non-stick pan over medium to high heat. Working with one tortilla at a time, wet a tortilla with water and then place it directly onto the pan, cook for 10 seconds on each side. This will ensure pliable tortillas that won't crack. Remove from the heat and place a spoonful of the jackfruit mixture along the center. Then, tightly yet gently roll, and place the taquito seam-side down on the lined baking sheet.
• Repeat this until all of the taquitos are assembled. Place the baking sheet of taquitos in the preheated oven and bake for 20-25 minutes or until slightly golden brown and crisp.
• To make the guacamole, cut the avocados in half and scoop out the flesh into a medium-sized bowl. Mash with a fork, then add the remaining ingredients. Mix well and adjust seasoning as needed.
• To make the cashew sour cream, all the ingredients to a blender. Blend until smooth and creamy. Pour into a small bowl and set aside.
• Remove taquitos from the oven and transfer to a serving platter. Top with generous spoonfuls of guacamole, a drizzle of cashew sour cream, and any leftover cilantro.
• *Recipe Note: Frontera Red Chile Barbacoa Seasoning or substitute any (non-chunky) tomato based salsa.