Friday I stopped at Harvest Health on my way home from work and bought all kinds of fun stuff! Including a couple different kinds of Daiya cheese since I hadn’t had any since Cheesefare Week. Some of you may remember the amazing Frito Burrito I got from the Vegan Yacht in Austin last summer. Well, I had a little snack size bag of Fritos and I HAD to make Frito tacos. And guess what? They’re vegan & gluten free!
First we need cheddar sauce, something you can whip up in minutes melting 1/2 C Daiya shreds in 1/4 – 1/2 C of heated plain unsweetened almond milk (and perhaps a little salt and pepper).
I also cooked up canned jackfruit in Magic Vegan Bacon Grease and seasoned it like you would taco meat, and mixed canned refried beans with Frank’s Redhot Sauce and Just Mayo. Heat a couple soft corn tortillas.
I used two shells for one taco. The outer shell just has refried beans and cheddar sauce spread on one side. I spread refried beans on the inner shell, sprinkled it with fresh onion, added the jackfruit and a bunch more cheddar sauce…
And the feature attraction: FRITOS. Fold it over. You have Fritos Tacos, and you are very lucky.
Now don’t worry if you forgot to buy taco shells. I have a plan for you, too.
After cooking the jackfruit, mix it right into the cheddar sauce. Put it in a bowl, add refried beans, onions, and Fritos. Eat it. That’s it!
The Fritos add a great texture, similar to using a regular old hard taco shell but with the added bonus of way more salt. They’re also thicker than a taco shell, and bit airier. And soft tacos are way easier to eat! And putting it in a bowl = easiest.
For the Cheddar Sauce
1/4 – 1/2 C plain unsweetened almond milk
1/2 C Daiya Cheddar Shreds
optional: salt & pepper to taste
Heat 1/4 C almond milk in a small saucepan until it is hot, but NOT boiling. Add Daiya shreds and stir until melted, add a little more milk as necessary to make a sauce with Cheez Whiz-like consistency. If desired, add salt and pepper to taste.
For the Jackfruit Filling
1 20oz can young/green jackfruit, in brine
1 Tbsp Magic Vegan Bacon Grease (or plain coconut oil, but you’ll miss out on the smoky flavor and soy bacony bits!)
salt, pepper, garlic powder, chili powder, smoked paprika, cumin,
or whatever other spices you like for taco meat
Drain jackfruit, squeeze out brine, and shred as you would pulled pork. Heat Magic Vegan Bacon Grease (or plain coconut oil) over medium heat. Add jackfruit to pan, stir to coat in oil. Season to taste. Cook, stirring occasionally, for another five minutes or so to give spices a chance to cook in.
For the Beans
1/2 C prepared refried beans
1 Tbsp Just Mayo
Frank’s Redhot Sauce, to taste
Heat beans. Stir in mayo and hot sauce.
Finely chopped onion, chives, bell pepper, tomato
Assemble in soft taco shells (corn tortillas to keep them gluten free) prepared according to package, or skip the tortillas and simply layer in individual serving bowls. Serves 2 to 3.