Our favorite flauta fable goes a little something like this:One time this guy said he makes better flautas than me and I said "pssshhh, don't flauta yourself." But then I saw his breakfast flautas and I was humbled. Our big takeaway? Stay hungr—erm, humbled. (But if you're also hungry check out our vegan Spicy Jackfruit Flautas recipe below.)
Add 1 tablespoon of avocado oil and add drained jackfruit
Cook jackfruit and pull pieces apart to resemble pulled meat
( about 3-4 mins)Add spicy taco seasoning along with â…“ cup water and combine all
Cook for 1-2 mins and remove from heat
Place about ÂĽ cup of seasoned shredded jackfruit on each cassava tortilla and roll as tight as possible
Secure with toothpicks if needed
Place each flauta on a baking sheet lined with parchment and bake for 15 mins, turning each flauta half way to assure even browning
Combine dairy free crema with hot sauce and ½ Lime
Top crispy flautas with thinly sliced iceberg lettuce, drizzle spicy crema, and garnish with pickled onions, diced tomato, and freshly chopped cilantro
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
