For the filling, we veganized this recipe from The Kitchn.
1 TBL Earth Balance, melted
2 cans jackfruit (in brine or water), drained, rinsed, and shredded [this yields about 4 cups]
1.5 tsp smoked paprika
1/2 tsp salt
2 tsp garlic powder
1.5 tsp cumin
1 tsp chipotle powder
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp black pepper
1 cup Daiya or other vegan mozzarella
16 corn tortillas, 6 inch diameter
Olive oil for drizzling
1/2 cup vegan sour cream or soy yogurt
Juice of two limes
Salsa, guacamole, etc for serving.
Preheat oven to 350 F.
Melt the Earth Balance and mix together with the spices and shredded jackfruit.
Fill each tortilla with 3 TBL of jackfruit and some Daiya, then roll up and hold together with wooden toothpicks. Brush with olive oil. Bake 10-15 minutes, until golden.
Whisk together sour cream (or yogurt) with lime juice.
Serve with beans, guacamole salad, and lime sour cream for dipping.