These vegan Jackfruit Enchiladas are an easy meal to throw together any night of the week. They are rich and comforting.
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These Vegan Jackfruit Enchiladas are for all you jackfruit lovers. If you have never had jackfruit, it tastes a little like black olives because of their briny flavor.
Jackfruit is used in place of pulled pork in vegan dishes, like BBQ Jackfruit and tacos. It's also used in place of fish, like in Vegan Tuna Salad and Vegan Fish Sticks.
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.
The quality of your corn tortillas matters 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.
For Vegan Enchiladas, you want the thin, pliable corn tortillas. It just makes rolling them all the easier and they stay together better.
Jump to:
❤️ Why You'll Love Them
- They're rich and comforting.
- Made with jackfruit and black beans, they are a healthy meal.
- They are simple and easy to make.
🧾 Ingredients
Enchiladas
- Red onion: You could also use a yellow onion or white onion.
- Olive oil
- Jackfruit: When I first published this recipe, I used Tex-Mex seasoned jackfruit. When I updated this recipe I used young jackfruit in a can and added spices. If you use Tex-Mex jackfruit, you won't need to add spices (or you may want to add less).
- Black beans: I used canned black beans that I drained and rinsed. You could use spicy black beans, pinto beans, or another type of beans.
- Garlic: Adds a pungent flavor.
- Vegan cheddar: I like to use Follow Your Heart or Daiya brands. Use your favorite.
- Corn tortillas: Since posting this recipe I found out I have a corn intolerance. If you're intolerant to corn, like me, you could use another type of tortilla. Siete makes a bunch of grain-free tortillas.
- Black olives: Adds a briny flavor. You could leave them off.
- Cumin, chili powder, Mexican oregano, cayenne pepper, and salt, and pepper: Add the flavors enchiladas are known for.
Sauce
- Tomato sauce: Adds the tomato flavor to the enchilada sauce. You could store-bought enchilada sauce.
- Chili powder, cumin, garlic powder, onion powder, and oregano: For seasoning the enchilada sauce.
- Vegetable broth: I use low-sodium vegetable broth because I like to control the amount of sodium.
- Salt and pepper: Enhances flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add enchilada sauce ingredients to a saucepan.
Step 2: Cook on medium heat for a few minutes.
Step 3: Add jackfruit to a large mixing bowl. With your hands or two forks, shred the jackfruit.
Step 4: Add olive oil and onions to a skillet on medium heat. Cook until translucent. Add garlic and cook 30 seconds more.
Step 5: Add jackfruit, black beans, and spices.
Step 6: Cook a few minutes more. Set aside.
Step 7: 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.
Step 8: Pour ½ cup of sauce into a baking dish. Spoon the jackfruit mixture on each tortilla and roll.
Step 9: Put tortillas seam side down in a pan with sauce. Mine look like smothered burritos because when I updated this recipe I used brown rice tortillas, which are larger than corn tortillas.
Step 10: Pour the sauce over the tortillas. Sprinkle grated vegan cheese and black olives on top. Bake.
👩🏻🍳 Recipe FAQs
These vegan enchiladas are made with a homemade enchilada sauce, jackfruit, black beans, corn tortillas, and vegan cheddar.
Corn tortillas are the classic ingredient for enchiladas, but you could use another type of tortilla.
Other Vegan Mexican Inspired Recipes
If you tried this Jackfruit Enchiladas Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Jackfruit Enchiladas
Equipment
- Baking dish
Ingredients
Sauce
- 15 oz. tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ cup low sodium vegetable broth
- Salt and pepper
Enchiladas
- ½ cup chopped red onion
- olive oil
- 14 ounces organic young green jackfruit
- 15 ounces can black beans
- 1 clove garlic minced
- ⅓ cup grated vegan cheddar
- 9 corn tortillas
- black olives for topping
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon Mexican oregano
- ¼ teaspoon cayenne pepper
- Salt and pepper
Instructions
Sauce
- Mix all ingredients over medium heat for a few minutes.
Enchiladas
- Preheat oven to 350°F.
- Heat olive oil in a pan and add chopped red onion. Cook until translucent. Add garlic and cook for 30 seconds more.
- Add shredded jackfruit, black beans, and spices, and cook for a few minutes more, so flavors combine. Set aside.
- 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 ½ cup of sauce into a baking dish.
- Put about 1 - 1 ½ tablespoons of jackfruit and 1 - 1 ½ tablespoons of bean/onion mixture on tortilla and roll. Put tortillas seam side down in a pan with sauce.
- Pour the sauce over tortillas. Sprinkle grated vegan cheese and black olives on top. Bake at 350°F for 15-20 minutes.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Stephanie Zee Fehler says
I 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
I'm glad you liked them! I will have to check out both those recipes, since I eat so much Mexican food!
Manju | Cooking Curries says
I 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
Thanks for letting me know! I will try the fresh ones in the future!
strawmarysmith says
Omg I'm a sucker for enchiladas! Can't wait to try these!
Felesha Bell says
I've never tried jackfruit. Looks like a yummy place to start. Thanks for sharing!
Sara | Belly Rumbles says
Such an interesting way to use jackfruit, I like it! I will have to give this one a go.
Ali @ Home & Plate says
Jackfruit 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.
Tamara says
I 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
I definitely want to try the fresh stuff. Hopefully I will like it better than the packaged!
Claudia | Gourmet Project says
good to learn of recipes with jackfruits, so original!
Noel Lizotte (@ApronFreeCook) says
Mole 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
I think it is worth trying everything once, but I have learned not to dish out a lot of money just to try something!