Jackfruit Enchiladas

Jackfruit Enchiladas: Plant Based & Quick

in International, Meals
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This delicious and easy-to-prepare jackfruit enchilada dish is packed with plant-based ingredients including smoked shredded jackfruit, black beans, spinach and olives. Let jackfruit be your gateway staple to help incorporate more fiber, vitamins and minerals in your diet!

Jackfruit enchiladas are one of those versatile Mexican dishes. You can stuff it with a variety of vegetables and plant-based protein sources. The flavors infuse together regardless of the filling.

And depending on how much time you have, you can make most of the ingredients from scratch to keep it fresh. Or you can cut time by buying some of the ingredients pre-made such as the enchilada sauce or the smoked jackfruit. However, if you want to make it from scratch, you can reference these recipes to help out: Enchilada Sauce Recipe or Smoke Jackfruit Recipe.

Jackfruit Enchilada Recipe Tips

  • Tortillas: You can use wheat or corn tortillas for this recipe. I found the wheat/corn blended tortillas are the best. The corn flour imparts that expected flavor note and the wheat flour helps the tortillas remain pliable and soft. I highly recommend Trader Joe’s corn and wheat tortillas.
  • Enchilada Sauce: There are many brands of enchilada sauce on the market. You can make it homemade by using this recipe or I recommend Trader Joe’s bottled enchilada sauce.
  • Smoked Jackfruit: Canned jackfruit in brine can be found in many grocery stores now such as Trade Joe’s and Safeway. However, you can also find this canned food at your local Asian market which may cost less. You can also substitute the jackfruit with other plant-based protein sources, rice, or other vegetables such as shredded zucchini, sautéed mushrooms, tomatoes, corn, etc.
  • Vegan Yogurt: I prefer using the Kite Hill plain almond yogurt since it has the best thick Greek-like texture. However, you can use other plant-based sour creams or yogurts as a topping. Trade Joes just started carrying plain cashew yogurt which is second best.
  • Cilantro Garnish: There are many garnishes to choose from. I recommend chopped cilantro. However, add that after the enchiladas come out of the oven. Cilantro will freshen up the dish and impart a wonderful flavor when sprinkled on top. If you are cooking for guests, you may want to put cilantro on the side. Cilantro is either loved or disliked by people. Some folks think it tastes soapy while others cannot get enough it. Green onions can also be used as a garnish. These are also best added after the baking step.

Recommended Equipment & Utensil

  • Casserole dish
  • Frying pan
  • Spatulas
  • Cutting knives
  • Bowls

Benefits of Jackfruit Enchiladas

  • Easy to Make
  • Plant Based
  • Dietary Fiber
  • Omega-3’s
  • Healthy Oils
  • Filling is Versatile
  • Customizable
Vegan Jackfruit Enchiladas
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Vegan Jackfruit Enchiladas

Recipe by SansMooCourse: MealsCuisine: MexicanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • 8 Small Tortillas

  • 1- 12 Ounce Bottle Red Enchilada Sauce

  • 12 Ounces Pulled Smoked Jackfruit (Recipe Link)

  • 1- 12 Ounce Can Black Beans

  • 2 Cups Fresh Spinach (Chopped)

  • 1 Cup Vegan Mexican Cheese

  • 1-12 Ounce Large Black Olives (Sliced)

  • 1 Cup Cilantro (Chopped)

  • 2 Jalapenos (Sliced)

  • Garnish/Sides

  • Avocado (Sliced)

  • Vegan Plain Yogurt

  • Hot Sauce

  • Chopped Cilantro

Directions

  • Preheat oven to 400 degrees F.
  • Drain and rinse the black beans. Mix together the black beans, smoked jack fruit and spinach in a bowl.
  • Pour a layer of enchilada sauce on the bottom of a 9 by 13 inch casserole dish.
  • Place one tortilla out. Scoop two spoonful of the jackfruit/black bean mix in the middle of the tortilla and roll up.
  • Place the rolled tortilla edge side down in the casserole dish so it does not unravel during the baking process.
  • Repeat this with the other 7 other tortillas. They should be lined up in the casserole dish snugly.
  • Pour enchilada sauce on top of the lined up enchiladas so that they are fully covered.
  • Spread the shredded cheese on top of the enchiladas.
  • Spread the sliced black olives and jalapenos on top of the enchiladas.
  • Bake the enchiladas for 25 minutes. If the cheese begins to burn (Note: some vegan cheese do not melt well), please a piece of foil on top.
  • While the enchiladas are baking, prep your sides and garnishes.
  • Remove from oven and let it cool for 5 minutes.