Jackfruit Enchiladas

5 from 2 votes

These vegan Jackfruit Enchiladas are an easy meal to throw together any night of the week! They are rich and comforting!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Mexican inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: enchiladas

Calories: 139kcal

Author: Willow Moon

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

US Customary - Metric

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

Instead of young jackfruit you can use store-bought Tex Mex Jackfruit, which is what I used when I originally posted this recipe. If you do, you won't need the spices (or you may want to add less).

These enchiladas will last about 5 days in an airtight container in the fridge.

Nutrition