These vegan Jackfruit Enchiladas are an easy meal to throw together any night of the week! They are rich and comforting!
These Vegan Jackfruit Enchiladas are for all you jackfruit lovers! Me, I am still on the fence about jackfruit, even after making one of my favorite Mexican dishes with them.
If you have never had jackfruit, it tastes a little like black olives because of their briny flavor. They are used in place of pulled pork in vegan dishes, like BBQ and tacos.
I should say here that I have only had the packaged jackfruit that was already seasoned. The fresh stuff may have a totally different taste.
When I went to my local grocery store I inquired about the different kinds of jackfruit available – fresh, canned, and pre-seasoned package. The stocker only knew of one available – the pre-seasoned variety, which of course is the most expensive (not my first choice for trying a new product).
Maybe it was the texture that I didn’t like, because I love the briny taste of black olives. I am not sure, I just know that it may be quite awhile before you see another jackfruit recipe from me. Sorry jackfruit lovers.
This recipe is super simple. One of these days I am going to conquer a mole style enchilada sauce, but for now, I give you a tomato based enchilada sauce.
As I have said before many times, the quality of your corn tortillas matter a lot! I happen to live in Tucson, Arizona, which is about an hour north of Mexico. There are a ton of shops that sell really good, fresh corn tortillas.
The tortillas that I buy are still hot because they are that fresh! I get corn tortillas that are thin and pliable.
If you are making taquitos, you will want to buy the thin ones. On the other hand, if you are making chilaquiles, you will want thicker corn tortillas (think Trader Joe’s or Food for Life sprouted corn tortillas).
For enchiladas, you also want the thin, pliable corn tortillas. It just makes rolling them all the easier. Plus, they stay together better when they are thin and pliable.
Other Vegan Mexican Inspired Recipes You Might Like
- Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
- Vegan Avocado Quesadilla with Jalapeño
- Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
- Black Bean Jicama Tacos with Chipotle Cream
Jackfruit Enchiladas
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I love these Pyrex baking dishes! I used a 7 1/2″ x 9 1/2″ baking dish for this recipe. It’s great because it comes with a cover, so I can put it in the fridge.
Jackfruit Enchiladas
Ingredients
Enchiladas
- 1/2 cup chopped red onion
- olive oil
- 10 oz. chopped Tex Mex Jackfruit
- 15 oz. can black beans
- 1 clove garlic minced
- 1/3 cup grated vegan cheddar
- 9 corn tortillas
- black olives for topping
Sauce
- 15 oz. tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 cup low sodium vegetable broth
Instructions
- Sauce: Mix all ingredients over medium heat for a few minutes.
- Enchiladas: Preheat oven to 350°.
- Heat olive oil in a pan and add chopped red onion. Cook until translucent. Add garlic and cook for 30 seconds more.
- Add black beans and cook for a few minutes more, so flavors combine.
- In a hot skillet, add a splash of olive oil. Cook tortillas for 10 seconds on each side. Put on paper towels to get rid of excess oil.
- Pour about 1/2 cup of sauce into a baking dish.
- Put about 1 - 1 1/2 tablespoons of jackfruit and 1 - 1 1/2 tablespoons of bean / onion mixture on tortilla and roll. Put tortillas seam side down in pan with sauce.
- Pour the sauce over tortillas. Sprinkle grated vegan cheese and black olives on top. Bake at 350° for 15-20 minutes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Noel Lizotte (@ApronFreeCook) says
February 7, 2016 at 4:34 pmMole sauces take a lot of time and love … I usually go with a tomato based sauce on my enchiladas. Never heard of jackfruit – but based on this review, I’m not going to stress out trying to find it!!
Willow Moon says
February 10, 2016 at 3:19 pmI think it is worth trying everything once, but I have learned not to dish out a lot of money just to try something!
Claudia | Gourmet Project says
February 8, 2016 at 2:15 amgood to learn of recipes with jackfruits, so original!
Tamara says
February 8, 2016 at 7:14 amI live in the Rio Grande Valley in McAllen, TX. now, and had jack fruit for the first time a couple of months ago. We have a market with a lot of really cool stuff, and the owner cut me a 2 inch slab of it… fresh. I think I made salsa or fruit salads 3 times with it! I love the texture of it fresh, and it isn’t terribly sweet. I’m intrigued by using it in a savory preparation!
Willow Moon says
February 10, 2016 at 3:20 pmI definitely want to try the fresh stuff. Hopefully I will like it better than the packaged!
Ali @ Home & Plate says
February 8, 2016 at 10:06 amJackfruit is a new one for me. I will have to be on the lookout for this ingredient. I think this recipe sounds intriguing and I can’t wait to try it.
Sara | Belly Rumbles says
February 8, 2016 at 6:19 pmSuch an interesting way to use jackfruit, I like it! I will have to give this one a go.
Felesha Bell says
February 8, 2016 at 6:25 pmI’ve never tried jackfruit. Looks like a yummy place to start. Thanks for sharing!
strawmarysmith says
February 8, 2016 at 8:32 pmOmg I’m a sucker for enchiladas! Can’t wait to try these!
Manju | Cooking Curries says
February 11, 2016 at 12:18 amI love jackfruit both raw and the sweet ripe ones, we make a whole lot of things with them. And yes, you are right, the briny taste is from the preserved one. Fresh jackfruit tastes and feels a lot lot different. You may be able to get some fresh ones at any Indian / Asian stores in your area, if there are any. This is such a great recipe, I would have never thought of putting it in an enchilada. I am so gonna try this! thanks!
Willow Moon says
February 11, 2016 at 7:19 amThanks for letting me know! I will try the fresh ones in the future!
Stephanie Zee Fehler says
June 11, 2018 at 1:54 pmI had these at a restaurant in Edmonton – Moth Cafe 🙂 – they were so delicious, i looked up a vegan enchilada recipe and made your recipe and it was just like what i was hoping it would! I’m so glad you posted this recipe! I also made the easy(cheater) vegan mole from itdoesnttastelikechicken.com and the lime cashew crema from the Simple Veganista to go along with the enchiladas and it was wonderful!!!
Willow Moon says
June 11, 2018 at 2:05 pmI’m glad you liked them! I will have to check out both those recipes, since I eat so much Mexican food!