These Jackfruit Flautas with Sweet Corn Sauce are a delicious vegan twist on a classic Mexican dish. The jackfruit filling is seasoned with spices and wrapped in crispy tortillas, then served with a creamy sweet corn sauce for dipping. Perfect for a flavorful and satisfying meal!
Ingredients: 2 cans young green jackfruit in brine, drained and rinsed. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup canned black beans, drained and rinsed. 1/4 cup chopped fresh cilantro. 10 small flour tortillas. 1 cup sweet corn kernels. 1/2 cup unsweetened non-dairy milk. 1 tablespoon nutritional yeast. 1 tablespoon lime juice. 1 tablespoon maple syrup. Salt and pepper to taste. Oil for frying.
Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. For about 5 minutes, or until softened, saut. Cumin, chili powder, smoked paprika, salt, and pepper should be added. Break up the jackfruit with a spatula and cook for 5 to 7 minutes. Add the cilantro and black beans and mix well. Add two to three more minutes of cooking. Take it off the heat. Put some of the jackfruit mixture on top of each tortilla. Put the seam-side down on a baking sheet and roll up tight. Flans should be baked for 15 to 20 minutes, or until they are golden brown and crispy. Put nutritional yeast, lime juice, maple syrup, salt, and pepper in a blender. Add sweet corn and blend until smooth. Mix until it's smooth. Put the sauce in a small saucepan and warm it up over medium-low heat. Put sweet corn sauce on the side for dipping the flautas in.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool 97.5