Smoky Jackfruit and Potato Flautas

Smoky Jackfruit and Potato Flautas
3-4 servings
prep time
60 minutes
cook time
50 minutes
Ingredient List
  • 3 medium potatoes, peeled and chopped
  • 2 tablespoons vegan butter
  • 3-4 cloves roasted garlic
  • 2-3 tablespoons unsweetened plain non-dairy milk
  • Salt and pepper to taste
  • 1/4 cup vegetable oil for pan frying, divided
  • 1 dozen small corn tortillas
  • 1 10.6-ounce package Upton’s Naturals Sweet and Smoky Jackfruit
  • Chopped cilantro for garnish
Bring a pot of water to a boil and boil potatoes until soft, then drain.

Mash potatoes with the vegan butter, roasted garlic, and 2 tablespoons of non-dairy milk to start. Add more milk if the potatoes are too thick, then season with salt and pepper. Set aside.

Add 1 tablespoon of the vegetable oil to a large skillet over medium heat, and pan fry each tortilla for 30 seconds on each side to warm up. Set aside.

Mash up the jackfruit in the package a bit before opening.

Take a tortilla, fill with 2-3 tablespoons mashed potato, then add a tablespoon of jackfruit. Roll up the tortilla, then place on a plate, seam side down. Repeat until all of the tortillas or potatoes and jackfruit are gone.

Add the remaining 3 tablespoons of vegetable oil to your skillet over medium-high heat. Pan fry 2-3 flautas at a time, 2-3 minutes on each side, seam side down first, until golden. Transfer to a plate and continue cooking the remaining flautas.

Garnish with the chopped cilantro and serve as an appetizer, or as a full meal with rice, beans, and salad.

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