Vegetarian Flautas de Pollo
Transform your taco night with these irresistible Vegetarian Flautas de Pollo! This plant-based twist on a Mexican classic swaps traditional chicken for shredded young green jackfruit, perfectly seasoned with smoky paprika, cumin, and chili powder for a bold, savory flavor. Wrapped in warm corn tortillas and pan-fried to golden, crispy perfection, these flautas are a delightful mix of crunch and tender filling. Topped with creamy avocado, fresh cilantro, tangy sour cream, and a spritz of zesty lime juice, they’re a vibrant, crowd-pleasing dish that’s ready in just 40 minutes. Perfect for vegetarians and anyone craving a flavorful, easy-to-make meal with a modern twist on traditional Mexican cuisine!
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 small Corn tortillas
- 0.25 cup Vegetable oil
- 1 small, sliced Avocado
- 0.5 cup, chopped Cilantro
- 0.5 cup Sour cream
- 1 juiced Lime
Instructions
Drain and rinse the canned jackfruit. Cut off the core portions and shred the jackfruit into smaller pieces using your hands or a fork to resemble shredded chicken.
In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the shredded jackfruit, ground cumin, paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the jackfruit is well coated with the spices and slightly crispy.
Preheat the oven to 200°F (93°C) to keep the flautas warm after cooking.
To assemble the flautas, place about 2 tablespoons of the jackfruit mixture onto each tortilla. Tightly roll the tortilla around the filling.
In a large skillet over medium-high heat, add the vegetable oil. Once the oil is hot, carefully place a few rolled tortillas seam-side down in the skillet.
Cook each flauta for about 2-3 minutes on each side or until golden brown and crispy. Use tongs to turn them gently.
Transfer the cooked flautas to a baking sheet and place in the preheated oven to keep warm while you cook the remaining flautas.
Serve the flautas with sliced avocado, chopped cilantro, a dollop of sour cream, and a squeeze of lime juice on top.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 36.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 24.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3289 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
