Naturally Vegan: Barbacoa Jackfruit Taquitos with Guacamole and Cashew Cream

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Make the Filling

Heat a large pan over medium heat, add onions and saute for 3 minutes. Add the jackfruit and barbacoa (or salsa) and saute 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.

Assemble Taquitos

Heat 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 on to the pan, cook for 10 seconds on each side. This will ensure pliable tortillas that won't crack. Remove from heat and place a spoonful of jackfruit mixture along the center and tightly yet gently roll, placing 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.

Make the Guacamole

Cut the avocados in half and scoop out the flesh into a medium sized bowl. Mash with a fork and then add the rest of the ingredients. Mix well and adjust seasoning as needed.

Make the Cashew Sour Cream

In a blender add all the ingredients. Blend until smooth and creamy. Pour into a small bowl and set aside.

Bring it all Together

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.