Name: Vegetarian Jackfruit Enchiladas
Cuisine: Mexican
Ingredients: ½ tbsp olive oil; 7 oz packaged unseasoned shredded jackfruit; 1 tbsp chopped cilantro; 1 garlic clove (crushed); ¼ tsp smoked paprika; ¼ tsp salt; ? cup canned black beans; 5 corn and wheat tortilas; 1 cup regular or vegan Mexican blend shredded cheese; 2 to matillos (chopped); 1 tbsp olive oil; 6 oz tomato paste; 2 tsp chili powder; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp cumin; ¼ tsp salt; ¼ tsp cinnamon; 1 cup water; 2 tsp agave; 2 chipotle peppers in adobo (SEE NOTE)

Description

You won’t even miss the meat in these jackfruit enchiladas that are filled with spiced and pulled jackfruit with a homemade chipotle enchilada sauce.

Ingredients

Scale

½ tbsp olive oil
7 oz packaged unseasoned shredded jackfruit
1 tbsp chopped cilantro
1 garlic clove (crushed)
¼ tsp smoked paprika
¼ tsp salt
? cup canned black beans
5 corn and wheat tortilas
1 cup regular or vegan Mexican blend shredded cheese
2 to matillos (chopped)

For the Chipotle Sauce:

1 tbsp olive oil
6 oz tomato paste
2 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
¼ tsp salt
¼ tsp cinnamon
1 cup water
2 tsp agave
2 chipotle peppers in adobo (SEE NOTE)

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Instructions

Preheat the oven to 350F. Coat an 11x7x2-inch baking dish with cooking spray.
To prepare the jackfruit, heat the olive oil in a large non stick skillet. Add the jackfruit, cilantro, garlic, smoked paprika and salt and cook ever medium heat for 3-4 minutes. Stirring occasionally. Remove from heat, add t he black beans, mix well and set aside
To prepare the sauce, heat the olive oil in a medium sauce pan. Add the tomato paste, chili powder, smoked paprika, garlic, cumin, salt and cinnamon and cook over medium heat for 2 minutes, stirring constantly. Add the water and agave, reduce the heat to medium-low and cook for 3 minutes
Transfer the sauce to a blender, add the chipotle peppers and blend until smooth. Add 2 tablespoon of sauce to the jackfuit and mix well. Spread the remaining sauce on the bottom of the baking dish.
Fill each tortilla with 2 heaping tablespoons of the jackfruit mixture. Roll them and place them seam side down on the baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle the cheese and tomatillos on top and bake, uncovered, for another 5 minutes. Serve warm

Notes

This amount of chipotle peppers yields a hot enchilada sauce. For a milder option, use half of the amount or omit it altogether.

Category: Main
Cuisine: Mexican, Vegetarian