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
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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.
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.