Get your salsa and guacamole ready because it’s taquito time! These jackfruit and sweet potato taquitos are a great combination of savory and slightly sweet. Not to mention, they are crispy and satisfying.
Have you ever used jackfruit? If not, this is definitely a fantastic recipe to try it out! Jackfruit can be very versatile and has great texture. In this recipe I use canned jackfruit in brine, which I get from Trader Joe’s. To prepare the jackfruit, place it in a colander, rinse, and thoroughly drain. Next, use your hands to tear and shred the jackfruit into smaller pieces and place in a large bowl. Then, season with garlic powder, paprika, cumin, chili powder, and salt to add flavor. The jackfruit is cooked in a skillet for a few minutes to make it a little more tender and to allow the flavors to meld.
A sweet potato forms the rest of the base for the taquito filling. First, we need to cook the sweet potato until it is fork tender. You have two options here: cook in the microwave or boil on the stove.
I prefer the microwave method because the potato does not have to be cut beforehand, just pierce it with a fork a few times and throw it in the microwave for about 5 minutes. Once cooked, the skin is really easy to peel off using your hands. Just make sure to let it cool for a few minutes first so that you don’t get burned!
If you don’t have a microwave or prefer not to use it, you can instead peel the skin off the potato and cut into large chunks. Place in a pot, cover with water, and bring to a boil to cook until done.
Once the jackfruit and sweet potato are done, it’s time to combine them. A little bit of lime juice is added for acidity and a bit more chili powder is added for additional flavor.
Now we’re ready for assembly! The key to getting the tortillas to roll up nicely without cracking is to warm them up a bit to soften and make them more pliable. You can do this by either heating in the microwave or using a skillet on the stove top. Working with one tortilla at a time, heat it up, add a few spoonfuls of the jackfruit and sweet potato mixture, then roll up and place seam side down on a baking sheet. Finish off by brushing with oil and baking.
While they are baking, prepare any sides or dips you would like to serve with these. I recommend whipping up some fresh salsa and guacamole to make these jackfruit and sweet potato taquitos extra delicious.
If you try these jackfruit and sweet potato taquitos I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Jackfruit and Sweet Potato Taquitos
Easy jackfruit and sweet potato filling rolled up into corn tortillas and baked until crispy. These taquitos are fantastic served with salsa and guacamole for dipping.
- 1 medium sweet potato approximately ¾ pound
- 1 (20 ounce) can of jackfruit in brine rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder divided
- ¾ teaspoon salt divided
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 tablespoon lime juice
- 12 corn tortillas
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
You have two options for cooking the sweet potatoes, either on the stove or in the microwave. To cook on the stove, first peel the sweet potato and cut into chunks. Place the sweet potato chunks in a medium pot and cover with water. Bring to a boil over high heat and continue to cook until fork tender, then remove from heat. To cook in the microwave, pierce the sweet potato a few times with a fork to create holes for steam to escape. Place the sweet potato on a plate and microwave for approximately 5 minutes, or until fork tender. Let cool for a few minutes, then peel off the skin using your hands.
Meanwhile, place the jackfruit in a large bowl and tear/shred with your hands so that there are no large pieces remaining.
Add the garlic powder, paprika, cumin, ½ teaspoon of chili powder, and ¼ teaspoon of salt to the bowl with the jackfruit and stir to coat.
Heat a large skillet over medium heat. Once hot, add the seasoned jackfruit and 1 teaspoon of olive oil. Cook for about 5 minutes, stirring occasionally, then remove from heat. If it starts sticking, slightly reduce the heat.
Once the sweet potatoes are done, place them in a large bowl and mash until smooth. You can use the same bowl that the jackfruit and spices were mixed in, no need to clean it out.
Add the cooked jackfruit, lime juice, ½ teaspoon chili powder, and ½ teaspoon salt to the bowl with the sweet potatoes. Stir well to combine.
To assemble the taquitos, begin by heating up a tortilla to make it more pliable. You can do this by heating it up in the microwave for 15-30 seconds, or alternatively, heating a skillet on the stove and warming it for 10-20 seconds on each side. Once warm, fill with a few spoonfuls of the sweet potato and jackfruit mixture. Tightly roll up the taquito and place it on the parchment lined baking sheet with the seam facing down. Repeat with the remaining tortillas.
Once all the taquitos are filled, brush with the remaining 1 tablespoon olive oil. Make sure to gently lift up each taquito to brush the underside, taking care not to let them unroll.
Bake the taquitos in the oven for 7 minutes, then flip and bake for 7 more minutes, or until slightly golden and crisp.
Serve immediately. Leftovers will keep for several days in the refrigerator, but will not be quite as crisp as when fresh.
Need a salsa recipe to go along with these? Try my fresh tomato salsa.