For the Crispy Shredded Jackfruit
1 can of jackfruit
1 yellow onion
2 cloves of garlic
1 cup vegetable broth or water
1 tablespoon olive or avocado oil
1 tablespoon tomato paste
1 tbsp soy sauce
1/2 tbsp maple syrup
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle powder (can sub smoked paprika for less spicy)
1/2 teaspoon sea salt
For the Flautas
tortillas of choice (I love siete’s chickpea or almond flour tortillas)
mashed ‘refried’ beans (recipe can be found here in my quesadilla recipe)
shredded cheese of choice (I like miyoko’s pepper jack)
a little bit of oil spray or oil to brush them with before cooking
In a medium to large sized skillet over medium heat, heat up oil and then cook the onions and garlic until onions are translucent (I like to brown them a bit as well for flavor.) Next add in the spices and tomato paste and cook them in the oil for a few minutes to develop flavor.
Strain one can of jackfruit and pull them apart with your fingers to shred. Add the jackfruit to the pan to fry it up a bit, then add in broth or water and let the jackfruit simmer for at least 10 minutes or until the sauce thickens up (the longer you let it simmer the more developed the flavors will be.)
Optionally, you can add the jackfruit to an air fryer or a pan under the broil setting for just a few minutes to get it nice and crispy.
To assemble the flautas, get your tortilla and spread on some of the mashed beans followed by the jackfruit and some shredded cheese (you can add whatever else you’d like, just don’t overfill it, you want to make sure you can roll it up.) Roll the tortilla up as tightly as possible, then spray or brush with a bit of oil. I cooked mine in the air fryer at 400 for about 7 minutes or until crispy. You could also fry it up in a pan in some oil.
Serve with all the dips and extras you’d like, I chose sour cream, guacamole, and salsa. Enjoy!